Add the salt to the yogurt and mix well with a spoon.

Pour the yogurt in a cheese cloth or a muslin bag and let it rest in a strainer over a bowl.

Leave the bag for 4-6 hr or until it is very well drained.

Remove the labneh from the bag and put in a shallow dish. Serve with a drizzle of olive oil, pita bread and olives.

Note: You can keep the labneh for two weeks in an airtight container topped with salt and olive oil.