Labneh-Stuffed Olives & peppers

Serves 4–6 | Prep: 10 minutes | No cook

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

 

Find Labneh Near You!

Where to Buy

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 a drizzle of olive oil and a sprinkle of tangy sumac. They’re creamy, briny, bright, and the easiest crowd-pleasing bite you’ll ever assemble. 🫒
Pin Recipe

Ingredients
  

  • 1 cup pitted Castelvetrano olives Divina brand recommended
  • 1 cup whole piquillo peppers
  • 1 cup Yaza Plain Labneh
  • 1 tablespoon olive oil
  • 1 teaspoon sumac
  • Piping bag or small zip-top bag optional, for easy filling

Method
 

Prep the Labneh
  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. Pipe a small amount of labneh into each pitted Castelvetrano olive. Don’t overfill — a little goes a long way.
Stuff the Peppers
  1. Pipe labneh into each piquillo pepper until it’s pleasantly full and rounded at the opening.
Plate
  1. Arrange stuffed olives and peppers in a shallow bowl or onto a mezze platter.
Finish
  1. Drizzle with olive oil and sprinkle generously with sumac.
Serve
  1. Enjoy immediately or refrigerate until serving (they hold well for several hours).