Mix the labne with the olive brine, vodka, lemon zest, white pepper, garlic and onion powder. Adjust for salt at the end.
Let it chill for 30 min to develop the flavors.
Slice a bit of the bottom of the olive so it sits up. Fill them with the caviar.
Pipe the dip. Arrange the olives. Drizzle olive oil and add chives.
Serve with chips.
