Labne with a black olive tapenade

Labne with a black olive tapenade


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.


Serves 6 as a side
Labne 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)


Labne 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.

4 thoughts on “Labne with a black olive tapenade”

  • Hi Alissa,

    Thank you so much for your comment! – I haven’t managed it for breakfast yet (it isn’t quite ready by the time i get up) but I will definitely make the effort on your recommendation.


  • Jess, Your labne sounds absolutely gorgeous. I have never tried it before and was wondering would you serve it with crackers and maybe fresh fruit. What idea’s can you share with me. Thanks Maria

  • Hi Maria,

    Thanks so much for taking the time to leave a comment!
    Fresh fruit would be a great accompaniment; as the beauty of labne (or labneh as it is also written) is that is can be enjoyed in both sweet and savoury dishes.
    You could roll the rounds in herbs and then preserve them in oil, you can also eat it with bread and cheese; it really is so versatile. It would also make a nice side to a sweet dessert or dolloped on top of a chilli in replacement of sour cream…

    When we made it for the blog, I accompanied it with a simple olive tapenade, but when we had it for lunch a few days later we served it with breads, cheeses, cured meat and baba ghanoush – just to make it a more substantial meal.

    I hope I have given you a few ideas – Please come back and let us know how you get on; I would love to hear what you paired it with.

    Take care,


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