Delicious Labneh with Olive Oil: The Ultimate Mediterranean Snack!

Labneh with olive oil is a versatile and delicious dish that has its roots in the Middle East, where it’s enjoyed as a staple in many homes.

The dish combines the creamy, tangy richness of strained yogurt (labneh) with the smooth, earthy depth of high-quality olive oil.

This simple pairing transforms a humble ingredient into a luxurious treat that can be served as a snack, appetizer, or part of a larger mezze platter.

Whether you’re spreading it on warm pita bread or using it as a creamy dip for fresh vegetables, labneh with olive oil delivers a satisfying balance of textures and flavors.

Its richness is complemented by the fresh, aromatic quality of olive oil, making it a go-to dish for anyone looking to explore Mediterranean flavors in a healthy, easy-to-make way.

What is Labneh?

Labneh is a traditional Middle Eastern food made by straining yogurt to remove most of its whey, leaving behind a thick, creamy spread.

It’s similar to cream cheese or Greek yogurt but with a distinct tang and velvety texture.

The process of making labneh involves straining plain yogurt for several hours, allowing the liquid to drain off, which results in a thicker, denser consistency.

Labneh has been enjoyed for centuries across the Middle East, where it’s often served as part of a mezze spread or enjoyed with flatbread as a simple snack.

Its slightly sour flavor is balanced by the richness of the yogurt, making it an incredibly versatile ingredient.

Labneh is packed with nutrients like protein, calcium, and probiotics, contributing to gut health and overall wellness.

It can be eaten on its own or used as a base for dips and dressings, and it pairs beautifully with a variety of garnishes and seasonings.

The Role of Olive Oil in Labneh

Olive oil plays an essential role in elevating labneh from a simple spread to a flavorful, aromatic dish. When drizzled over the creamy labneh, high-quality extra virgin olive oil adds a smooth, fruity, and slightly peppery flavor that balances the tanginess of the yogurt. The olive oil enhances the texture, giving it a luscious, silky mouthfeel that complements the thick creaminess of the labneh.

Additionally, olive oil is an important element in Mediterranean cuisine, known for its heart-healthy fats and rich antioxidants. It not only enhances the taste but also contributes to the dish’s health benefits. The combination of labneh and olive oil creates a satisfying experience, bringing out the richness and complexity of both ingredients. Together, they create a harmonious balance of creaminess and earthiness, making labneh with olive oil a popular choice in many Middle Eastern and Mediterranean households.

Ingredients for Labneh with Olive Oil

To make Labneh with Olive Oil, you will need a few simple yet quality ingredients. Here’s a breakdown:

• Labneh: You can either purchase labneh from a grocery store or make it at home by straining plain yogurt. Look for thick, whole-milk yogurt for the best results.
• Extra Virgin Olive Oil: Opt for a high-quality extra virgin olive oil for the best flavor. The fresh, fruity notes of the oil will complement the labneh perfectly.
• Seasoning: A pinch of salt can bring out the flavors in both the labneh and olive oil. You can also use freshly ground black pepper for a mild kick.
• Optional Garnishes: A sprinkle of za’atar, fresh herbs like mint or parsley, or even crushed garlic can add a burst of flavor to the labneh. Some also enjoy adding toasted pine nuts or almonds for a delightful crunch.

How to Make Labneh with Olive Oil

Making Labneh with Olive Oil is easy, whether you’re using store-bought labneh or making it yourself. Here’s how you can prepare this delicious dish:

Step 1: Prepare Labneh (if homemade)

If you’re making labneh from scratch, start by straining plain yogurt. Place a fine mesh strainer over a large bowl and line it with cheesecloth. Pour the yogurt into the strainer and let it sit for several hours or overnight in the refrigerator to drain the excess liquid. The longer you strain it, the thicker the labneh will be. Once it reaches a creamy consistency, it’s ready for use.

Step 2: Assemble the Labneh with Olive Oil

Spoon the freshly made or store-bought labneh onto a serving dish. Spread it into a smooth layer with the back of a spoon, creating a small well in the center to hold the olive oil.

Step 3: Drizzle Olive Oil

Generously drizzle extra virgin olive oil over the labneh, letting it pool in the center and spill slightly over the edges. The quality of the olive oil is key here, so choose one with a rich, fruity flavor.

Step 4: Garnish and Season

For extra flavor, sprinkle a pinch of salt, freshly ground black pepper, and any additional toppings like za’atar, fresh herbs, or crushed garlic. A light sprinkle of toasted nuts can add texture if desired.

Step 5: Serve and Enjoy

Serve the labneh with warm pita bread or flatbread. It’s also delicious with fresh vegetables, olives, or as part of a mezze platter alongside other Mediterranean dishes.

How to Store Labneh with Olive Oil

Labneh with olive oil is best enjoyed fresh, but it can be stored for later use if necessary. Here’s how to store it properly to maintain its quality:

Storing Homemade Labneh

If you’ve made your labneh from scratch, transfer any leftover labneh into an airtight container.

Drizzle a thin layer of olive oil over the top before sealing the container.

The olive oil helps preserve the labneh, keeping it fresh and adding a protective barrier to prevent it from drying out. Keep it refrigerated, where it will stay fresh for up to 4–5 days.

Storing Labneh with Olive Oil Together

If you’ve already combined the labneh with olive oil, you can store it in a similar fashion.

Place it in an airtight container, and ensure that there’s a bit of olive oil covering the surface. The oil helps keep the labneh moist and adds extra flavor.

Be sure to store it in the refrigerator and consume it within 3–4 days for the best taste and texture.

Freezing Labneh

If you need to store labneh for a longer period, you can freeze it. Place labneh into freezer-safe containers or ice cube trays for individual servings.

While freezing may slightly alter the texture, it will still retain its flavor. Thaw frozen labneh in the refrigerator overnight before serving.

The olive oil may solidify in the freezer, but it will return to its liquid state once it’s been brought back to room temperature.

Health Benefits of Labneh with Olive Oil

Labneh with olive oil is not only delicious but also offers a number of health benefits, making it a great addition to a balanced diet.

Rich in Protein and Calcium

Labneh is an excellent source of protein and calcium, both essential for maintaining muscle mass and bone health.

The strained yogurt provides a concentrated source of these nutrients, making it a great choice for those looking to boost their intake.

Probiotic Power

Labneh is rich in probiotics, the beneficial bacteria that support gut health. Consuming labneh can help maintain a healthy digestive system and improve overall well-being by promoting a balanced microbiome.

Heart-Healthy Fats

The olive oil used in labneh with olive oil is a great source of monounsaturated fats, which are known for their heart-healthy properties.

These fats can help reduce inflammation and lower the risk of cardiovascular diseases when consumed as part of a healthy diet.

Antioxidant Properties

Extra virgin olive oil is also packed with antioxidants, such as vitamin E and polyphenols, which help fight oxidative stress in the body.

These compounds can promote skin health and reduce the risk of chronic diseases.

A Balanced Snack

Labneh with olive oil makes for a satisfying and balanced snack, combining protein, healthy fats, and beneficial probiotics in one delicious bite.

It can also be easily paired with fresh vegetables or whole grain bread, offering a well-rounded snack or light meal.

Conclusion

Labneh with olive oil is a delightful and versatile dish that brings together the creamy richness of strained yogurt and the smooth, aromatic flavors of extra virgin olive oil.

Whether enjoyed as a simple snack or as part of a larger meal, this dish offers both taste and health benefits.

With its easy preparation, vibrant flavors, and ability to pair well with a variety of dishes, labneh with olive oil is a must-try for anyone interested in Mediterranean cuisine.

So why not try making your own labneh with olive oil at home?

It’s a simple, healthy, and delicious way to enjoy the best of Middle Eastern flavors, and it’s sure to become a favorite in your kitchen.

Frequently Asked Questions

Can I make labneh with non-dairy yogurt?

Yes, you can make labneh with non-dairy yogurt, such as almond, coconut, or soy yogurt. The texture may vary slightly depending on the type of yogurt you use, but it will still create a creamy, tangy base. Make sure to choose a thick, unsweetened non-dairy yogurt for the best results.

How long does homemade labneh last?

Homemade labneh can last up to 4-5 days when stored in an airtight container in the refrigerator. Always ensure the labneh is covered with a layer of olive oil to help preserve its freshness.

Can I use flavored olive oil in labneh?

Absolutely! You can use flavored olive oils, such as garlic-infused or lemon-infused, to add an extra layer of flavor to your labneh. Experiment with different olive oils to find the flavor combination that you enjoy the most.

Is labneh with olive oil suitable for people with lactose intolerance?

Labneh is lower in lactose than regular yogurt because much of the lactose is removed during the straining process. However, if you’re highly sensitive to lactose, you may want to opt for lactose-free yogurt or non-dairy alternatives to make your labneh.

Can I freeze labneh with olive oil?

Yes, you can freeze labneh with olive oil, but the texture may change slightly upon thawing. For the best quality, store it in an airtight container with a layer of olive oil on top, and consume it within a few months.