Coriander & Pink Pepper Marinated Olives

Instructions

1. 1

   Line a mesh sieve with a cloth and set it over a mixing bowl. Add the Greek yogurt and squeeze, then place in the fridge to continue draining for 2 hours. 

2. 2

   Heat Kosterina Garlic Olive Oil in a small saucepan over medium-low heat. Add the lemon zest, cumin, coriander, and chili flakes and cook for 30 seconds, stirring frequently, then add the parsley. 

3. 3

   To a small bowl, add the Kosterina Coriander & Pink Pepper Olives, and top with the marinade. Mix well. 

4. 4

   Spread the labneh onto a plate. Add the Kosterina Coriander & Pink Pepper Olives on top, then drizzle with extra marinade.