Berry Labneh with Orange Infused Olive Oil

Some dishes feel like a thread connecting the past and the present, where each bite carries the comfort of familiar flavors with them. This berry labneh with orange infused olive oil is one of them. A quiet reminder of the kitchens that have shaped me, familiar and comforting.

Berries have always felt a little like Valentine’s Day to me. When I was younger, I’d watch characters on American TV shows receive glossy chocolate-covered strawberries, delicate fruit-topped cakes, and little bundles of sugared berries wrapped in cellophane. There was something so effortlessly romantic about them, and I wanted in on the action.

But where I grew up, there was no Valentine's Day. So I had to make my own opportunities for berry-tinged romance. The deep reds, the bursting sweetness, the way they seemed to be a symbol of affection. Berries just went hand in hand with love in my eyes. I longed to be the one receiving them, to have someone hand me something so delicate and lovely.

A Sweet and Sour Dip for the Heart

Years later, I find myself in the kitchen on a quiet Valentine’s evening, rinsing handfuls of berries with my husband. The children, exhausted from a long day of playing had finally fallen asleep, and the kitchen was ours alone.

We stood together, our fingers stained with deep reds and blues as we sorted through the fruit. The rhythmic chopping, the citrusy scent of orange zest warming in the oil, the deep color of berry seeds glistening under soft light, it all felt like a quiet kind of celebration. 

As we spooned thick, creamy labneh onto a platter, layering it with the berry mixture, I realize—I am no longer just the watcher. These berries are mine to use, to transform into something special, something shared. When we finally sit down, spoons in hand, each bite feels like an extension of that moment. A reminder that food, love, and time have a way of weaving themselves together.

This berry and tangy labneh dip is inspired by a dish made by Yotam Ottolenghi, one of my favorite chefs. It takes labneh — which can be spelled labane and labaneh and even labne — and is essentially a yogurt dip, and layers on more sweet, herbaceous and tangy flavors.

Homemade labneh, thick and tart, carries a richness that only time can achieve. The infused olive oil, warmed with thyme and orange, lingers on the tongue with a vibrant brightness. And the berries, once something I admired from afar, now burst with sweetness in a dish that feels both nostalgic and entirely my own.

Ottolenghi recommends serving it for breakfast for a surprising dip that is both sweet and sour. I love it like that, or as a dessert dip or even surprising appetizer for a romantic meal that is light on the stomach but heavy on the heart and the flavor.

Ingredients

• Sheep’s Yogurt (or Cow’s Yogurt) - the base of the labneh, offering a creamy texture and vibrant flavor (you can use 2 cups of labneh instead)

• Salt - enhances all the other flavors in the dish.

• Olive Oil - infused with thyme to add richness and depth to the dish.

• Thyme - adds a subtle earthy note when infused into the olive oil, and extra for garnish.

• Orange Zest - provides a citrusy aroma and a bright, fresh flavor.

• Blackberries, Raspberries, Blueberries - mix of berries that balance sweetness and tartness, creating that burst of flavor.

• Pomegranate Seeds - adds a pop of color and a sweet-tart crunch.

• Caster Sugar - a fine sugar to lightly sweeten the berries without overpowering the flavors.

• Lime Zest and Juice - offers a zesty contrast to the sweetness of the berries, with a refreshing citrus note.

See the recipe card for exact quantities. 

How to Make Labneh with Berries Recipe

If you're craving a dessert that's light, fresh, and packed with flavor, this berry labneh with infused olive oil is just the thing. Creamy, lively, and beautifully balanced with sweet berries and fragrant olive oil. Here's how to make it step by step:

Prepare the Labneh

In a medium bowl, mix the yogurt and salt together. Line a colander with a piece of muslin or cheesecloth, place it over a bowl, and transfer the yogurt into the muslin. Fold the muslin over the yogurt, place a heavy weight on top, and refrigerate for at least 24 hours to strain.

Infuse the Olive Oil

In a small saucepan, gently heat the olive oil over medium heat until tiny bubbles begin to form, approximately 7 minutes. Remove from heat, add the fresh thyme sprigs and orange zest strips, cover, and let the mixture infuse for at least 30 minutes or overnight for a more pronounced flavor.

Make the Berry Sauce

The next day, combine blackberries, raspberries, and blueberries in a food processor. Add the caster sugar and lime juice, then blend until smooth. Set aside.

Mix the Berries

In a large bowl, combine the remaining berries and pomegranate seeds with the blended fruit mixture. Gently toss to coat evenly.

Assemble the Dish

Spread the drained labneh on a large platter, making sure it is soft and spreadable. Spoon the berry mixture over the top.

Garnish and Serve

Sprinkle with lime zest and drizzle with 2 tablespoons of the infused olive oil. Garnish with toppings, reserved orange strips and extra thyme leaves. Serve immediately.

Storage

This berry labneh with infused olive oil is best enjoyed fresh when the berries are at their juiciest and the labneh is silky smooth. If you do have leftovers, here's how to store them:

• Labneh - Transfer any leftover labneh to an airtight container and store it in the refrigerator for up to 3 days. It’s delicious as a spread on toast or paired with other savory dishes

• Berry Mixture - Store the berry topping separately in a sealed container in the fridge for up to 2 days. The flavors actually deepen a bit, making it even more delicious over yogurt or pancakes.

• Infused Olive Oil - Keep the infused oil in a glass jar with a lid at room temperature for up to a week. Drizzle it on salads, grilled veggies, or even warm bread for an aromatic twist.

When you're ready to enjoy the leftovers, simply spread the labneh, spoon over the berries, and finish with a fresh drizzle of that beautiful infused olive oil.

What to Serve With This Labneh Recipe

This berry labneh is the kind of dessert that’s perfect for those moments when you want something simple. In our home, it's usually served alongside with something sweet. It’s a treat you pull out for a quiet morning or a relaxed evening and I love pairing it with something equally comforting yet playful.

If I’m in the mood for something warm, apple cranberry muffins with a cranberry crunch granola streusel topping are a must. The sweetness of the muffins complements the tangy labneh, while the granola adds that cozy crunch. For a little bit of spice, pumpkin spice muffins are a beautiful match. The rich, spiced flavor of the muffins blends so well with the citrusy zing from the labneh.

If you’re craving something sweeter, chocolate peanut banana bread or banana chocolate chip muffins offer that comforting richness that pairs so well with the fresh burst of the berries. And you can’t beat a simple walnut and chocolate cookie, with its chewy texture it's the perfect counterpart to the creamy labneh and vibrant fruit.

For something a little lighter, keto raspberry cheesecake with raspberry swirl brings that creamy, decadent texture that plays off the labneh’s smoothness, while the tangy raspberries tie everything together.