Marinated with Garlic and Chili
Mix 1.5 tablespoons of chilli flakes or chilli powder and two garlic cloves sliced into one cup of good quality extra virgin olive oil.
Pour 1cm of the oil into the jar for your labneh and swirl around the jar to coat the sides so your balls of labneh don’t stick.
Take a tsp of labneh and, with damp hands, roll into a ball shape.
Drop each ball gently into the oil until you have a full layer, top with more oil and continue this process until you have run out of mixture.
Cover the remaining balls with more oil in necessary.
Store in the fridge for up to a week (this may and should last longer but it hasn’t lasted long enough in my fridge to truly test this theory).