Goat’s Yoghurt Hangop with Thyme and Olives



  • 1 litre (4 cups) goat’s yoghurt
  • 100 ml (approx. 3 fl oz/½ cup) thick cream
  • leaves of a few sprigs of fresh thyme
  • pinch of crumbled dried chilli pepper (or chilli flakes)
  • approx. 15 Taggiasche (or other tasty) olives, pitted and halved
  • pinch of sea salt


Place a strainer on a bucket in a cool place. Place a clean dish towel in the strainer and pour in the yoghurt.

Cover and leave to stand for one night.

The following day, whip the cream, add the thyme, crumbled chilli pepper and olives and season with salt. Scrape the drained yoghurt from the towel and carefully fold it into the whipped cream. Place in the refrigerator in order to allow the flavours to thoroughly infuse.

Serve with crusty bread and a drink, for example.