Labneh & Mix Olive Dip Recipe

Name: Chestnut Bakery, Covent Gardens Labneh & Mix Olive Dip Recipe
Cook time: 12 h
Total time: 12 h
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 cups plain full-fat Greek yogurt; 0.5 cups plain whole-milk yogurt; 1 tbs lemon juice; 2 tsp extra-virgin olive oil (for mixing); 1 tsp fine sea salt; 1 cups mixed olives (pitted), roughly chopped — use a mix of green, Kalamata and Castelvetrano; 0.25 cups castelvetrano or green olive halves (for garnish, optional); 1 tbs capers, rinsed and drained; 2 tbs fresh flat-leaf parsley, finely chopped; 1 tbs fresh mint, finely chopped; 2 tsp roasted pine nuts or chopped almonds; 0.5 tsp smoked paprika; 0.25 tsp cracked black pepper; 2 tbs extra-virgin olive oil (for finish); 0.5 tsp lemon zest (optional); 0.25 tsp chili flakes (optional); 12 to taste warm pita, crackers, or raw vegetables for serving

Inspired by Chestnut Bakery, Covent Garden

Time12h

Serves6

Make Labneh & Mix Olive Dip Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Labneh Base

2 cups plain full-fat Greek yogurt

1/2 cups plain whole-milk yogurt

1 tbs ReaLemon lemon juice

2 tsp extra-virgin olive oil (for mixing)

1 tsp fine sea salt

Olive Mix & Toppings

1 cups mixed olives (pitted), roughly chopped — use a mix of green, Kalamata and Castelvetrano

1/4 cups castelvetrano or green olive halves (for garnish, optional)

1 tbs capers, rinsed and drained

2 tbs fresh flat-leaf parsley, finely chopped

1 tbs fresh mint, finely chopped

2 tsp roasted pine nuts or chopped almonds

1/2 tsp Smoked paprika

1/4 tsp Cracked black pepper

2 tbs extra-virgin olive oil (for finish)

Serving & Optional Accents

1/2 tsp lemon zest (optional)

1/4 tsp chili flakes (optional)

12 to taste warm pita, crackers, or raw vegetables for serving

Method

Labneh Base

Make labneh

In a medium mixing bowl, whisk together 2 cups Greek yogurt and 1/2 cup whole-milk yogurt until smooth. Add 1 tablespoon lemon juice, 2 teaspoons olive oil and 1 teaspoon fine sea salt. Stir until fully combined and taste; adjust salt or lemon by small increments if needed.

Line a fine-mesh sieve or colander with a double layer of cheesecloth or a clean kitchen towel. Place the sieve over a bowl to catch liquid. Spoon the yogurt mixture into the lined sieve, fold the cloth over the top, cover loosely, and refrigerate for 8–12 hours (overnight) until thick and tangy. For a creamier, very thick labneh, strain up to 24 hours.

After straining, transfer the thickened labneh to a serving bowl. Use the back of a spoon to create a shallow well in the center (this will hold the olive mix and olive oil drizzle).

Olive Mix & Toppings

Prepare olive mix

While the labneh is draining (or up to 30 minutes before serving), combine 1 cup chopped mixed pitted olives, 1 tablespoon rinsed capers, 2 tablespoons finely chopped parsley, 1 tablespoon finely chopped mint, 2 teaspoons roasted pine nuts (or chopped almonds), 1/2 teaspoon smoked paprika and 1/4 teaspoon cracked black pepper in a small bowl. Stir to distribute ingredients evenly.

Taste the olive mix — it should be briny and aromatic. If the olives are very salty, omit any extra salt. If you prefer more acidity, add a few drops of lemon juice (about 1/2 teaspoon).

Spoon the olive mixture into the well you made in the labneh, mounding it slightly. Reserve a few whole or halved olives for garnish if desired.

Finish and garnish

Drizzle 2 tablespoons extra-virgin olive oil over the labneh and olive mix, letting some oil pool in the well and some run over the sides. Sprinkle the reserved halved olives, roasted pine nuts, a pinch of smoked paprika, and optional lemon zest or chili flakes on top for color and contrast.

Serving

Serve the labneh and mixed olive dip at room temperature with warm pita, crackers or raw vegetables. If chilled, remove from refrigerator 15–20 minutes before serving to let flavors open.

Store leftovers covered in the refrigerator for up to 3–4 days. Stir gently before serving and add a fresh drizzle of olive oil if the surface looks dry.