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Labneh with Olive Oil

Maria G. Brooks
Labneh with olive oil is a creamy, tangy yogurt-based spread that's topped with high-quality olive oil for added richness and flavor.
This simple, Middle Eastern dish is easy to make, requires minimal ingredients, and can be served as a dip, spread, or side dish.
With a few optional garnishes, it's a healthy and versatile addition to any meal.
Nutrition Facts (Per Serving)
Calories: 180 kcal, Protein: 6g, Carbohydrates: 5g, Fats: 15g, Saturated Fat: 3g, Fiber: 0g, Sugar: 3g, Sodium: 150mg
Estimated based on one serving (assuming 6 servings per batch)
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean, Middle Eastern
Servings 6 servings
Calories 180 kcal

Equipment

  • Strainer – 1 medium-sized (for straining yogurt)
  • Cheesecloth – 1 piece (if making labneh from scratch)
  • Serving Dish – 1 (for presenting the labneh)
  • Spoon – 1 (for spreading and serving)
  • Airtight Container – 1 (for storing leftovers)

Ingredients
  

  • 2 cups 480 g Whole Milk Yogurt (or non-dairy alternative)
  • 1/4 cup 60 ml Extra Virgin Olive Oil
  • 1/4 teaspoon Salt or to taste

Optional: 1 teaspoon Za’atar (or other spices)

Optional: Fresh herbs like Mint or Parsley (for garnish)

Optional: Toasted Pine Nuts or Almonds (for garnish)

Instructions
 

  • Strain the Yogurt: If you're making labneh from scratch, place the yogurt in a fine mesh strainer lined with cheesecloth.
    Let it drain for at least 4 hours or overnight in the refrigerator to remove excess liquid, resulting in a thick, creamy texture.
  • Prepare the Labneh: Once strained, scoop the thickened yogurt (labneh) into a serving dish. Spread it out with the back of a spoon to form a smooth layer.
  • Drizzle Olive Oil: Generously drizzle the extra virgin olive oil over the labneh, allowing it to pool in the center and spill slightly over the edges.
  • Add Seasoning: Sprinkle salt over the labneh to taste.
    For added flavor, you can also sprinkle za’atar, fresh herbs, or other spices like freshly ground black pepper.
  • Garnish: Optional – Add a garnish of toasted pine nuts, almonds, or additional fresh herbs like parsley or mint.
  • Serve and Enjoy: Serve immediately with warm pita bread, fresh vegetables, or as part of a mezze platter.

Notes

  • For a richer flavor, use whole milk yogurt, but low-fat or non-dairy alternatives can be used for a lighter version.
  • The quality of olive oil is key—choose a fresh, fruity extra virgin olive oil for the best flavor.
  • Labneh can be stored in the fridge for up to 4–5 days. Be sure to cover the surface with a thin layer of olive oil to help preserve it.
  • Experiment with additional toppings like garlic, lemon zest, or roasted red peppers for added variety.
Keyword Labneh with Olive Oil