Labne with a black olive tapenade

Photographer: Adam
Serves 6 as a side

I must confess that when the black and white theme for this month was decided on, I felt like a bit of a traitor, for I am actually cheering on two teams. Luckily, the second team still fits the theme! For me the black represents the All Blacks (obviously!) and the white – my native country; England (sorry!).
It was actually Lauren (fellow blogger) who introduced me to the idea of labne and since then we have been trying to find a mutually convenient time to make it for one of our weekend lunches – they have become a bit of a regular thing of late; where we go to each others houses (with our partners) and just eat delicious food. It is one of my favourite parts of the weekend!

I stored the labne in a lemon, garlic and black pepper oil, and paired it with a delicious black olive tapenade to further complement the dish.


1kg natural yoghurt
1 1/2 tsp flaky sea salt

Lemon, garlic and black pepper oil
3 garlic cloves finely sliced
1 lemon – the rind sliced not grated
10 peppercorns
1.5- 2 cups of olive oil

Olive tapenade
200g pitted black olives
1 clove garlic (chopped)
1 shallot (chopped)
2 tsp oil
1 tbsp capers
1 tbsp lemon juice
pepper to taste
1 anchovy fillet (optional)


1. Add all the yoghurt into a bowl and thoroughly combine the sea-salt.
2. Put a colander over a large bowl (make sure the colander doesn’t touch the bottom)
3. Place the yoghurt mixture into the muslin bag and then place the whole bag into the colander.
4. Refrigerate for at least 12 hours, (the longer you leave it the firmer the labne will be). At this point make the oil (see below).
5. Once this has been done, take plum sized amounts of the mixture and roll into smooth balls – store in the oil

Lemon, garlic and black pepper oil
1. Gently heat the oil in a pan for a few minutes until warm.
2. Remove from the heat and add all the other ingredients. Wait until cooled and then store until needed.

Olive tapenade
1. Place all ingredients into a food processor and blitz until a smooth, fine paste is created.