This Easy Labne with Persian Marinated Olives is a creamy, tangy, satisfying appetizer or snack loaded with healthy fats and flavor you’ll love! With its complex flavor profile, it’s perfectly paired with pita bread, crackers, veggies, and more! 

labne topped with marinated olives and pine nuts with crostini on the side

Why You’ll Love This Labne Recipe

If you’ve never had labne, you’ve been seriously missing out! It’s one of our favorite spreads. However, for this recipe, we took it up a notch by topping it with Persian marinated olives, and the end result is out of this world delicious! It’s: 

  • Made with simple ingredients. 
  • Loaded with healthy fats and protein to keep you full. 
  • Quick and easy to make. 
  • Perfect for holiday party appetizers, afternoon snacks, and more! 

What Is Labne? 

Also referred to as labneh or yogurt cheese, labne is a fermented dairy product from the Levant region that has been consumed for thousands of years. Technically, labne is not a cheese, but it does spread like one. Thicker than most Greek yogurt, it’s made out of salted cow’s milk yogurt that is strained in a cheesecloth. The remaining product is thick like cream cheese and has a delicious, tangy flavor. 

Is Labne the Same as Greek Yogurt? 

Although similar, labne is not quite the same thing as Greek yogurt. In addition, it is also seasoned with salt and has a dense, more spreadable texture than yogurt. Keep reading about the differences here

What Does It Taste Like? 

Most commonly served as a dip or spread, labne is often seasoned with lemon and herbs that give it a savory, cheese-like flavor while maintaining a tartness most commonly associated with Greek yogurt. 

crostini dipped into labne topped with marinated olive and pine nuts

Ingredients You’ll Need

Dividing this recipe into two parts—one for the labne and the other for the olives—makes it a cinch to prepare. Gather a handful of simple ingredients, and you’re all set to create a delicious dip (or spread)!

  • Olives – Green olives work best for this recipe as they have a bolder taste and a slightly firmer texture. 
  • Walnuts – Incorporated to add a little crunch and more healthy fats. 
  • Garlic – Infuses the olives and walnuts with an irresistibly savory flavor.
  • Dried Mint – Adds a refreshing herbaceous flavor that lightens up some of the heaviness of the dish. 
  • Pomegranate Molasses – A staple ingredient in Middle Eastern cooking, pomegranate molasses has a sweet, fruity flavor we adore.
  • Olive Oil – Forms the base of the marinade, helping infuse flavor into the olives and nuts.
  • Labne – A type of Middle Eastern yogurt that has been strained to resemble a consistency similar to soft cheese, this can typically be found in the refrigerated section of your local grocery store.
overhead image of labne topped with marinated olives and pine nuts

How to Make this Labne with Persian Roasted Olives

It might look fancy but this recipe couldn’t be easier to make! Just follow the instructions below. 

  1. Marinate the Ingredients. Combine all of the ingredients except for the labne in a bowl or jar, and stir. Set the mixture in the fridge to marinate for at least 2 hours. 
  2. Assemble the Dip. Add the labne to a bowl, and top it off with the marinated olives and walnuts. Serve it with pita bread, crostini, and more, and enjoy! 
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Serving Suggestions

We adore serving labne as an appetizer or snack paired it with dippers like pita bread, focaccia, and veggie sticks. Yet, the deliciousness doesn’t stop there! This labne also shines when spread on sandwiches, dolloped on salads or grain bowls, and even served as a sip for chicken skewers or kofta meatballs!  

Can I Make this Recipe Ahead of Time? 

Yes! If you want to make this recipe in advance, we highly recommend storing the olives and labne separately. Kept in an airtight container, the marinated olives will stay fresh for up to 3 months. Meanwhile, stored in an airtight container, labne will keep for up to 2 weeks. 

More Dips and Spreads for Every Occasion

Looking for more tasty appetizers and dips to dazzle your guests? We’ve got you covered with these completely crave-worthy recipes! 

crostini dipped into labne topped with marinated olive and pine nuts

Easy Labne with Persian Marinated Olives

5 from 1 vote
Author: Food Dolls
Servings: 8 servings
Prep: 10 minutes
Total: 10 minutes
This Easy Labne with Persian Marinated Olives is a tangy, satisfying appetizer or snack loaded with healthy fats and flavor you’ll love! Serve it with pita bread, crackers, veggies, and more!

Ingredients  

  • 2 cups Green olives
  • 1 cup chopped walnuts
  • 4 cloves garlic minced
  • 2 Tablespoons dried mint
  • 1/4 cup Pomegranate Molasses
  • 1/4 cup olive oil
  • 16 ounces labne

Instructions 

  • In a large bowl, add the the olives, walnuts, garlic, mint, pomengranate molasses, and olive oil. Stir to combine.
    2 cups Green olives, 1 cup chopped walnuts, 4 cloves garlic, 2 Tablespoons dried mint, 1/4 cup Pomegranate Molasses, 1/4 cup olive oil
  • Set the bowl in the refrigerator to marinate for at least 2 hours.
  • In a bowl, add the labne. Layer the marinated olives and walnuts on top, and enjoy!
    16 ounces labne

Notes

*Recipe adapted from Unicorns in the Kitchen’s Persian Marinated Olives with Walnuts (Zeytoon Parvardeh)

Nutrition

Serving: 1serving | Calories: 257kcal | Carbohydrates: 10g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 555mg | Potassium: 180mg | Fiber: 2g | Sugar: 6g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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2 Comments

    1. Cranberry juice concentrate or unsweetened cranberry juice, boiled down to a syrupy consistency works well!

      Xo,
      Alia & Radwa