The aim of this study was to investigate the compositional, microbiological and organoleptical characteristics of labneh as affected by adding sterilized dried olive leaves. Dried olive leaves powder were added to Labneh cheese at concentration 1, 2, 3, 4, 5%. Subsequently, the chemical, microbiological and organoleptic properties of Labneh cheese were determined during storage 3 weeks at 5±1°C. The results indicated that the protein and lactose content as well as titratable acidity of labneh decreased with increasing the ratio of dried olive leaves.  However, fat content , ash, pH values increased with increasing the added amount of dried olive leaves.  Acidity and diacetyle contents of  labneh increased up to 21 days of  storage, while acetaldehyde content increased up to 14days. Organoleptic scores revealed that the Labneh fortified with dried olive leaves till 3% was acceptable during the storage period.