05 Feb Green Olive, Lemon and Oregano Labne (Donna Hay Entertaining Favourite)
Creamy, tangy and effortlessly elegant, this green olive, lemon and oregano labne* is a classic make-ahead starter from Donna Hay. Drained slowly for depth of flavour, then finished with warm oregano-infused olive oil, it’s perfect for grazing platters, long lunches or easy entertaining with flatbreads and crackers.
GREEN OLIVE, LEMON AND OREGANO LABNE
INGREDIENTS
- 1kg farmers union greek style natural yogurt
- ⅓ cup (80g) finely chopped pitted green sicilian olives
- 2 teaspoons finely grated lemon rind
- ¼ teaspoon table salt
- ⅓ cup (80ml) extra virgin olive oil
- ⅓ cup (5g) oregano leaves
- 1 tablespoon shredded lemon rind, extra
- 1 teaspoon roughly cracked black pepper
- Flatbread or crackers, to serve
METHOD
- Line a colander with fine muslin or a clean cloth.
- Place the yogurt, olives, lemon rind and salt in a bowl and mix until well combined. Pour into the prepared muslin, gather the edges to enclose and use kitchen string to secure.
- Place over a deep bowl and refrigerate for 24–72 hours or until the labne is as firm as you would like.
- Discard the drained liquid.
- Remove the labne from the muslin and place on a serving plate. Using the back of a spoon, flatten the labne.
- Heat the oil in a large frying pan over medium heat for 2 minutes or until the oil is hot. Add the oregano, extra lemon rind and pepper and cook for 30 seconds or until the oregano and lemon rind are crisp. Set aside to cool.
- Spoon the oil, oregano and lemon rind over the labne and serve with flatbreads or crackers. Serves 6–8 as a starter
*Labne is a thick, creamy Middle Eastern yoghurt that’s made by straining Greek-style yoghurt until it reaches a soft, spreadable cheese consistency.
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