In a small bowl, combine the chopped pistachios, diced Kalamata olives, pomegranate seeds, and za’atar. Add the Tuscanini Sicilian Olive Oil and toss gently until everything is coated and glistening. Set this aside for a few minutes to let the za’atar infuse the oil.

Place the labneh in the center of a large, flat circular platter. Using the back of a large spoon or a small offset spatula, press into the center of the mound and pull the spoon outward toward the edge of the plate in one smooth stroke. Lift the spoon, go back to the center, and repeat this motion all the way around the plate. The result should look like a blooming flower, with a thick “well” in the center and thin, tapered “petals” reaching the edges.

Spoon the pistachio and olive mixture into the center well of the labneh flower. Be generous—it should look like a heap of colorful gems.

Drizzle a final stream of the Sicilian olive oil over the labneh petals. The green-gold oil will pool beautifully in the ridges created by your spoon strokes. Sprinkle a little extra za’atar or pomegranate seeds around the petals for a “falling leaf” effect.

Serve this in the center of the table with warm, toasted pita wedges, sourdough crisps, or fresh cucumbers.