Citrus Herb Marinated Olives with Simple Homemade Labneh
A delightful appetizer featuring marinated olives infused with citrus and herbs, served with creamy labneh.
Servings: 4 servings
Equipment
- Mixing Bowl
- Cheesecloth or Fine Mesh Strainer
Ingredients
Olives (mixed varieties)
- 2 cups Olives (mixed varieties) A combination of green and black olives.
Fresh herbs
- 1/4 cup Fresh herbs (parsley, thyme, oregano) Finely chopped.
Citrus zest
- 1 each Lemon zest Zest of one lemon.
- 1 each Orange zest Zest of one orange.
Garlic
- 2 cloves Garlic Minced.
Olive oil
- 1/2 cup Extra virgin olive oil For marinating.
Seasonings
- Salt and pepper To taste.
Labneh
- 1 cup Labneh Homemade or store-bought.
Olive oil drizzle
- High-quality olive oil For drizzling before serving.
Instructions
- Start by selecting your olives. Rinse them under cold water to remove excess brine, then pat them dry.
- In a medium mixing bowl, combine the rinsed olives with finely chopped fresh herbs.
- Add the zest of one lemon and one orange to the olive mixture.
- In the same bowl, incorporate the minced garlic and mix well.
- Drizzle about 1/2 cup of extra virgin olive oil over the olive mixture and toss gently.
- Season with salt and pepper to taste, then cover the bowl and let marinate in the refrigerator for at least 2 hours, preferably overnight.
- Prepare the labneh by straining plain yogurt through a cheesecloth until thick and creamy.
- Transfer the labneh to a serving dish and create a well in the center.
- After marinating, spoon the olives and their marinade over the labneh.
- Finish with a drizzle of olive oil over the top before serving.
- Serve immediately or store in the refrigerator until ready to serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to one week.