These citrus herb marinated olives, served over a cheat’s labneh, are perfect for entertaining. It makes for a simple but delicious appetiser that can be made well in advance. In fact, the longer the olives sit in the marinade, the more flavourful they’ll be. Watch me make this recipe here.
Table of Contents
- Citrus Herb Marinated Olives: A Simple, Elegant Appetiser
- Ingredient Breakdown
- Choosing the Best Olives for Marinating
- Citrus and Herb: The Perfect Marinade for Olives
- The Secret to the Best Marinated Olives: Time
- Making The Cheat’s Labneh
- Final Thoughts on these Citrus Herb Marinated Olives
Citrus Herb Marinated Olives: A Simple, Elegant Appetiser
When it comes to entertaining, you can’t go wrong with marinated olives. They’re flavour-packed, easy to make, and can be prepared ahead of time, giving you one less thing to worry about when guests arrive. These citrus herb marinated olives, served over a cheat’s labneh, take the humble olive to another level. The contrast between the rich, creamy labneh and the zesty, aromatic marinade is truly something special. It’s the kind of dish that feels effortless yet impressive – the hallmark of great appetisers.
Ingredient Breakdown
- Greek Yoghurt: The foundation for the cheat’s labneh, bringing creamy tanginess.
- Salt: Helps to thicken the yoghurt and enhance its flavour.
- Good-quality Olives: The star of the show, choose mixed varieties for texture and taste contrast.
- Extra-virgin Olive Oil: Rich and flavourful, it forms the base of the marinade.
- Garlic: Adds warmth and depth, becoming more mellow when cooked.
- Lemon Zest: Bright and citrusy, lemon zest wakes up the palate.
- Lime Zest: Adds a slightly sharper citrus note, balancing the richness.
- Ground Cumin: Earthy and warm, cumin introduces a hint of spice.
- Crushed Red Chilli Flakes: Provides just the right amount of heat to complement the citrus.
- Fresh Flat-leaf Parsley: Brings a burst of freshness and colour to the dish.
Choosing the Best Olives for Marinating
Not all olives are created equal, and when you’re marinating them, the quality really does matter. Opt for good-quality olives, preferably mixed varieties like kalamata, green, and nocellara. Each type brings its own flavour profile – kalamata olives are briny and robust, green olives tend to be firm and slightly bitter, while nocellara olives have a milder, almost buttery quality. Mixing varieties not only adds complexity to the dish but also makes for a more interesting texture.
The beauty of these citrus herb marinated olives is that the longer they sit, the better they get. The citrus zest, garlic, cumin, and chilli infuse into the olives over time, creating layers of flavour that deepen as they rest. For the best results, make the olives a day ahead and let them marinate in the fridge. When you’re ready to serve, simply spread the labneh onto a plate, top with the olives, and finish with a drizzle of that gorgeous marinade.
Citrus and Herb: The Perfect Marinade for Olives
The combination of citrus zest, cumin, and chilli is what makes this marinated olives recipe stand out. Citrus zest, especially lemon and lime, is more than just a garnish here – it’s an essential flavour component. It cuts through the richness of the olives and olive oil, adding brightness and a touch of bitterness. You could easily switch things up with orange zest if you prefer a sweeter, more mellow citrus flavour.
Cumin is the unsung hero of the marinade. It has an earthy, nutty warmth that pairs beautifully with olives. When gently cooked in olive oil, cumin releases its aromatic oils, intensifying the flavour. Combined with the heat from the chilli flakes, the marinade strikes the perfect balance between spicy, tangy, and rich.
The key to this marinade is not to rush it. Take your time cooking the garlic, cumin, and chilli flakes on a low heat. You don’t want the garlic to brown or burn – just let it gently infuse the oil, releasing its flavour without becoming overpowering. This step ensures the marinade has a smooth, subtle garlic undertone without any bitterness.
The Secret to the Best Marinated Olives: Time
Patience is key when it comes to marinated olives. While you can eat them straight away, allowing them to sit for at least an hour will make a noticeable difference. The olives will absorb the marinade’s flavours, becoming more complex and aromatic. If you’re planning ahead, you can marinate the olives up to a week in advance – in fact, they get even better after a few days. Just remember to store them in an airtight container in the fridge. When you’re ready to serve, let them come to room temperature so the olive oil can liquefy again and the flavours can fully shine.
The labneh, however, is best made fresh on the day of serving. Though it can hold up in the fridge for a couple of days, its texture and flavour are at their peak within the first 24 hours.
Making The Cheat’s Labneh
Labneh is one of those versatile ingredients that can be used across various dishes – whether as a dip, spread, or as a creamy base for topping. What makes it even better is how easy it is to make at home. In this citrus herb marinated olives recipe, we use a cheat’s version that speeds up the process without compromising on texture or taste. Simply strain Greek yoghurt with a bit of salt, and within an hour or two, you’ll have a thick, tangy labneh. If you want a firmer texture, leave it to drain overnight, but for this dish, 1-2 hours in the fridge is all it takes to achieve the perfect consistency.
The labneh provides the perfect canvas for the marinated olives. Its cool, creamy nature balances out the sharpness of the citrus zest and the heat from the chilli flakes, creating a harmony of flavours that’s satisfying without being heavy.
Final Thoughts on these Citrus Herb Marinated Olives
This citrus herb marinated olives recipe is one of those recipes that feels like more than the sum of its parts. It’s simple, yet every component brings something essential to the table. The creamy labneh, the bright, zesty marinated olives, and the warm, spiced marinade all work together in perfect harmony. Whether you’re hosting a dinner party or just want to treat yourself to a little something special, this dish delivers every time.
Next time you’re in need of a quick yet impressive appetiser, give this recipe a try. You’ll love how easy it is to make, and your guests will love how it tastes. The best part? It can all be done in advance, leaving you free to enjoy the company of your guests. And if you’d love this recipe and would like to try something similar but with a different flavour profile, try my Smoky Marinated Olives.
Citrus Herb Marinated Olives with Cheat’s Labneh
These marinated olives are perfect for entertaining. This simple but delicious appetiser can be made well in advance. In fact, the longer the olives sit in the marinade, the more flavourful they’ll be.
- Prep Time: 10
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
Ingredients
For the labneh:
- 450g Greek yoghurt
- 1 tsp salt
For the olives:
- 600g good-quality olives
- 200ml extra-virgin olive oil
- 4 garlic cloves, minced
- 1 lemon, zest only (orange works well, too)
- 1 lime, zest only
- 2 tsp ground cumin
- 1 tsp crushed red chilli flakes
- 15g fresh-flat leaf parsley
Instructions
- Line a sieve with a cloth and set it over a mixing bowl. Combine the greek yoghurt and salt. Transfer the mixture to the cloth and give it a good squeeze. Top with something heavy then leave to drain in the fridge for 1 to 2 hours, depending on the thickness of your yoghurt and the labneh texture you’re after.
- Heat the oil in a small saucepan set over a medium heat. Add the garlic and cook for 1 minute, stirring almost constantly, then add the lime zest, lemon zest, ground cumin and crushed red chilli flakes.
- Cook for further 30 seconds then remove the saucepan from the heat and stir in the parsley.
- Place the olives in a large mixing bowl. Add the marinade, toss to coat and leave to cool in the pan before serving.
- To serve, spread the labneh onto a large plate. Top with the olives and a drizzle of the marinate, then serve and enjoy.
Notes
Note: the olives will keep in a sealed container in the fridge for up to 1 week (without the labneh).
