Herbed Sicilian Olives with Strained Yoghurt

Plump Sicilian olives marinated with citrus, herbs and warm spices, then served over cool, tangy labneh, the kind of simple dish that tastes like sunshine on a plate

Discovering Sicilian Olives

I used to be a kalamata olive girl through and through: loyal, predictable, and sure they were the best. That changed the first time I tasted real Sicilian olives in Italy. They’re nothing like the jarred versions back home: plump, buttery, and somehow carrying the flavour of sunshine and sea air all at once. Now, every time I’m here hosting my food, culture & slow travel retreats, they’re one of the first things I seek out at the markets. Piled high in baskets, their shades of green glisten like jewels under the southern Italian sun, and I can never resist taking some home.

Building Flavour with Simplicity

Since arriving in Puglia just over a week ago, one thing has struck me over and over again: simplicity. The food, the land, the way of life, it all feels pared back to what matters most. And it’s not lacking for it; in fact, it’s richer. A plate of tomatoes, a drizzle of oil, a sprinkle of salt… that’s lunch, and it’s perfect.

It’s a lesson I’ve promised myself to take home: simplicity doesn’t mean basic, it means intentional. This recipe is a reflection of that. A handful of good ingredients, nothing more, but each one plays its part. The olives are warmed gently with olive oil, garlic, cumin, and chilli flakes. Then the zest of orange and lime brings brightness, while parsley adds a peppery freshness. Together, they create layers of flavour that are vibrant without being complicated, exactly the kind of food that Puglia celebrates.

Serving the Sicilian Way

I love serving these olives warm, spooned generously over a bed of cool, tangy labneh. The creamy yoghurt balances the salt and spice, softening every bite while letting the citrus shine through. It’s a dish made for sharing: part side dish, part aperitivo, part starter for a long, lazy lunch. Right now, I’m having a little love affair with oranges in Italy, whether it’s marmalade at breakfast, zest shaved over pasta, or in this marinade. These olives feel like a continuation of that obsession, a dish that captures everything I adore about this season of life here: simple, generous food with flavours that linger long after the meal is over.

Herbed Sicilian Olives & Strained Yoghurt

Serves: 6-8
Prep Time: 15 minutes (plus overnight straining)
Cook Time: 5 minutes

Ingredients:

• For the olives:

  • 600g olives (green Sicilian if you can find them)

  • 200ml olive oil

  • 4 garlic cloves, minced

  • Zest of 1 orange

  • Zest of 1 lime

  • 2 tsp ground cumin

  • 1 tsp red chilli flakes

  • 2 Tbsp fresh flat-leaf parsley, chopped
    

  For the labneh:

  • 500g Greek yoghurt

  • 1 tsp salt

Method:

For the labneh:

1. Mix the Greek yoghurt and salt in a bowl.

2. Spoon into a clean muslin cloth or nut milk bag, tie the top, and place over a bowl to drain.

3. Refrigerate for at least 12 hours or overnight until thick and spreadable.

For the olives:

1. In a large pan over low heat, gently warm the olive oil with garlic, orange zest, lime zest, cumin, and chilli flakes for 1–2 minutes until fragrant (do not let the garlic brown).

2. Add the olives and stir to coat, warming them through for 2–3 minutes.

3. Remove from heat and stir in the parsley.

To serve:

1. Spread the labneh on a platter and spoon the warm olives and oil over the top.

2. Serve with crusty bread for mopping up all the herby, spiced oil.
   

   NOTES:

   Olives: If you can’t find Sicilian olives, look for large, green, buttery varieties from your local deli.

   Make ahead: Both the labneh and marinated olives can be prepared the day before, assemble just before serving.

   Variations: Swap parsley for basil or oregano, or add roasted capsicum strips for a pop of colour.