Where to Buy
Labneh-Stuffed Castelvetrano Olives & Piquillo Peppers
All recipes

Labneh-Stuffed Castelvetrano Olives & Piquillo Peppers

A mezze dream: crisp Castelvetrano olives and sweet piquillo peppers stuffed with silky Plain Yaza Labneh, then finished with olive oil and a sprinkle of tangy sumac. They’re creamy, briny, bright, and the easiest crowd-pleasing bite you’ll ever assemble. 🫒

  • Ingredients 6
  • Steps 6

You'll need

Make it

Prep the Labneh

  1. 1

    Spoon the Plain Yaza Labneh into a piping bag or small zip-top bag. Snip the tip to make a small opening.

Stuff the Olives

  1. 2

    Pipe a small amount of labneh into each pitted Castelvetrano olive. Don’t overfill — a little goes a long way.

Stuff the Peppers

  1. 3

    Pipe labneh into each piquillo pepper until it’s pleasantly full and rounded at the opening.

Plate

  1. 4

    Arrange stuffed olives and peppers in a shallow bowl or onto a mezze platter.

Finish

  1. 5

    Finish with olive oil and a generous sprinkle of sumac.

Serve

  1. 6

    Enjoy immediately or refrigerate until serving (they hold well for several hours).

Make another.

All recipes
Dill Pickle Labneh Dip Dill Pickle Labneh Dip Labneh with Truffle Oil & Mushrooms Labneh with Truffle Oil & Mushrooms Labneh Tuna Salad Toasts Labneh Tuna Salad Toasts