Prepare the Leaves for Rolling: Lay a grape leaf flat on your work surface with the veiny side facing up. Using a sharp knife or kitchen scissors, carefully trim off the stem.

Fill with Goat Milk Labneh: Place a spoonful of goat milk labneh near the bottom of the leaf, shaping the filling horizontally into a small log.

Fold and Roll the Grape Leaves: Fold the left and right sides of the leaf inward over the filling, then roll firmly from the bottom toward the tip to enclose the cheese.

Arrange the Stuffed Grape Leaves in a Jar: Carefully arrange the rolled grape leaves in a clean jar, placing each roll seam-side down to help prevent it from unrolling. Avoid crushing the delicate leaves.

Add the Extra Virgin Olive Oil: Pour in enough extra virgin olive oil to cover the stuffed grape leaves completely. Close the jar securely and refrigerate promptly.

Chill Before Serving: Allow the flavors to develop in the refrigerator, following a validated food-safety recipe for the recommended storage time. Do not leave the jar at room temperature for three weeks or assume that olive oil alone makes the grape leaves safe for long-term preservation.