This mix is savory, sweet, and scrumptious to eat. Green olives marinated in a sweet brine and tossed with dried cranberries, raisins and almonds make the perfect accompaniment to cheese and charcuterie.
Check out a few of our favorite recipes using Dolce K.
• 1 loaf sourdough bread, cubed
• 2 oz butter
• 1 lb sausage meat
• 1 ½ cup Dolce K Olive & Fruit Mix (from Whole Foods Market Mediterranean Bar) drained and coarsely chopped
• 1 large egg
• ½ cup chopped celery
• ½ cup chopped carrots
• 1 medium yellow onion, chopped • 2 cups vegetable stock
• Shaved Parmigiano Reggiano cheese (optional)
Cube bread and let it sit out overnight. The next day, transfer dried bread cubes to a mixing bowl. Brown sausage, breaking it into fine pieces. Add browned sausage to bread cubes, leaving the fat in the pan. Sauté celery, carrots and onions in the sausage drippings until vegetables soften, then add to the bread mixture. Add chopped Dolce K Olive & Fruit Mix. Whisk egg into stock and add to bread mixture. Stir to combine and add salt and pepper to taste.
Heat oven to 350° F. Lightly grease a 9 x 13 baking dish or casserole with oil or cooking spray, and transfer bread mixture. Cover with foil and bake 30 minutes. Uncover and bake another 15 minutes or until broth is fully absorbed. Top with shaved Parmigiano Reggiano if desired.
• 8 to 10 cups bread cubes
• 2 tbsp extra virgin olive oil (EVOO) or butter, plus ¼ cup (optional)
• 1 large onion, chopped
• 3 to 4 stalks celery, chopped
• 6 cups curly kale, stems removed and sliced into ribbons
• ½ cup flat leaf parsley, chopped
• 1 cup Dolce K Olive & Fruit Mix (from Whole Foods Market Mediterranean Bar) drained and coarsely chopped
• 1 ½ cups vegetable broth
Spread bread cubes on a rimmed baking sheet and bake at 275° F. Stir every 10 minutes until bread is crisp and mostly dry. Let cool and transfer dried bread cubes to a large bowl. Bread may be prepped a day ahead.
Add 2 tbsp. EVOO or butter to a large skillet on medium low. Add chopped onion and celery, with a generous pinch of salt, and sauté until slightly softened. Add sliced kale and cook until it wilts. Vegetable mixture may be prepped a day ahead.
Add vegetable mixture to bowl with bread. Add chopped Dolce K Olive & Fruit Mix and chopped parsley. Mix to combine and add salt and pepper to taste. Add broth and toss; there should be a small pool at the bottom of the bowl. Let sit for a few minutes and toss again.
Heat oven to 375° F. Lightly grease 9 x 13 baking dish with oil or cooking spray, and transfer bread mixture. Drizzle with more EVOO if desired, up to ¼ cup. Cover with foil and bake 20 minutes. Remove foil and continue to bake another 45 minutes, or until broth is fully absorbed and top is crispy.
• 1 lb green beans, washed and trimmed
• 1 package sliced portobello mushrooms
• 1 medium yellow onion, sliced
• 2 tbsp extra virgin olive oil (EVOO)
• 1 ½ cup Dolce K Olive & Fruit Mix (from Whole Foods Market Mediterranean Bar), with marinade
• 4 oz shredded Comté cheese (optional)
Blanch green beans in salted boiling water for 2 minutes until bright green, then transfer to a bowl of ice water. Drain and pat dry.
Sauté sliced onion in EVOO until softened. Add mushrooms and cook until slightly softened. Add blanched beans and Dolce K Olive & Fruit Mix. Cook until marinade reduces slightly. Top with shredded Comté if desired.
• 4 sweet potatoes or 2 medium winter squash, cut into 1" cubes
• 2 cups Dolce K Olive & Fruit Mix (from Whole Foods Market Mediterranean Bar), with marinade
• 2 tbsp extra virgin olive oil (EVOO)
• 2 tbsp honey
• Cayenne pepper (optional)
Preheat oven to 375° F. Coarsely chop Dolce K Olive & Fruit Mix and combine in a large mixing bowl with EVOO and honey. Toss cubed sweet potatoes/ squash to coat with the mixture. Line a rimmed baking sheet with parchment and spread the cubes into a single layer. Season with salt, pepper and cayenne (if desired). Roast for 30 minutes or until tender.
• 5 oz mixed salad greens or butter lettuce
• 1 cup Dolce K Olive & Fruit Mix (from Whole Foods Market Mediterranean Bar)
• 1 pear or Granny Smith apple, thinly sliced
• 1 container (4 oz.) 365 Organic Blue Cheese
Crumbles, or your favorite blue cheese, crumbled
• Extra virgin olive oil (EVOO)
Drain olive mix, reserving marinade. Add greens to a salad bowl and top with sliced apple. Add drained olive mix and blue cheese. Drizzle with reserved brine and EVOO, and toss to combine. Add salt and pepper to taste and serve.
• 1 small Brie, such as Isigny Ste. Mère, or 1 large wedge of your favorite Brie
• 1 cup Dolce K Olive & Fruit Mix (from Whole Foods Market Mediterranean Bar)
• 2 tbsp honey
• 3 tbsp walnuts (optional)
* 3 tbsp dried cranberries (optional)
• Bread or crackers
Preheat oven to 375° F. Drain olive mix, reserving marinade. Place Brie in a baking tray. Coarsely chop olive mix and cover brie. Drizzle with marinade and honey. Bake 7–10 minutes, until the cheese is very soft but not runny. Top with walnuts and cranberries. Serve immediately with bread or crackers.
• 8 oz 365 Feta cheese or your favorite block Feta cheese
• ¼ cup crème fraîche or sour cream
• ¾ cup Dolce K Olive & Fruit Mix (from Whole Foods Market Mediterranean Bar), with marinade
• Toasted pita wedges, mini toasts or crackers
In a food processor, pulse chop Dolce K Olive & Fruit Mix. Wipe bowl and purée Feta with crème fraîche. Transfer cheese mixture to a serving bowl and top with chopped olive mix. Serve with pita wedges or crackers.
• 2 cups Dolce K Olive & Fruit Mix (from Whole Foods Market Mediterranean Bar), with marinade
• 1 lb cream cheese
• 8 oz crème fraîche
• Toasted pita wedges, mini toasts or crackers; or bagels, for breakfast
• Candied lemon or orange peel (optional)
Drain Dolce K Olive & Fruit Mix, reserving marinade. Pick through the mix to remove and reserve almonds. Use the bottom of a mason jar or drinking glass to smash the olives into large pieces.
In a large mixing bowl, beat cream cheese until smooth. In a separate bowl, whisk crème fraîche to whipping cream consistency. Fold into the cream cheese with smashed olive mixture and a tablespoon or two of reserved marinade. Transfer to a serving dish and top with reserved almonds; if a sweeter flavor is desired, add candied citrus to topping.
• 16 oz whole milk ricotta
• 2 large eggs
• ¾ cup Dolce K Olive & Fruit Mix (from Whole Foods Market Mediterranean Bar)
• 1 cup grated Parmigiano Reggiano cheese
• ½ tsp red pepper flakes
• Crostini or crisps
• Blanched almonds or almond slivers for serving (optional)
Preheat oven to 400° F. Coat the inside of a 12" ramekin (or 2 x 6" ramekins) or baking dish with butter.
Beat the eggs and combine in a mixing bowl with ricotta, grated Parmigiano Reggiano and pepper flakes. Drain Dolce K Olive & Fruit Mix, reserving marinade. Pick through the mix to remove and reserve almonds. Chop olive mix finely and fold into ricotta mixture. Pour into prepared baking dish.
Bake for 30 minutes until golden brown and puffy. Serve warm on crostini, top with drizzle of reserved marinade and almonds.
• 10 oz. all-butter puff pastry, thawed • Unbleached all-purpose flour, for dusting • 1 large egg, lightly beaten
• 4 oz fresh goat cheese (½ cup), room temperature
• 2 oz cream cheese (¼ cup), room temperature
• ¾ cup Dolce K Olive & Fruit Mix (from Whole Foods Market Mediterranean Bar), drained and roughly chopped
• 1/3 cup chopped butternut squash (optional)
• Kosher salt and freshly ground pepper
• Extra-virgin olive oil, plus more for drizzling
Preheat oven to 375° F. Unfold dough onto a lightly floured piece of parchment. Cut into a 10" x 9" rectangle and trim edges. Transfer dough on parchment to a baking sheet. Use the tip of a sharp knife to score a 1" border (do not cut all the way through). Prick center all over with the tines of a fork. Freeze 15 minutes. Carefully brush border with beaten egg (reserve remaining beaten egg for filling). Bake until puffed and golden, about 25 minutes. Remove from oven and press center down to create a hollow.
Mix together goat and cream cheeses. Stir in remaining beaten egg, ½ tsp salt, and 1 tsp pepper. Stir in about half the chopped olive mixture. Spread mixture evenly into hollow of tart shell. Top the cheese mixture with remaining olive mixture and butternut squash. Bake until set, about 10 minutes. Drizzle with oil and sprinkle with flaky salt before serving.
• Any premade cheesecake, plain
• 1 cup (or more to taste)
Dolce K Olive & Fruit Mix (from Whole Foods Market Mediterranean Bar)
Drain olive mix, reserving marinade. Top slices of cheesecake with a heaping spoonful of olive mix. Drizzle with reserved marinade and serve.
• 1 can tuna, 5 oz
• ¼ cup mayonnaise
• ¼ cup Dolce K Olive & Fruit Mix (from Whole Foods Market Mediterranean Bar)
• 2 slices smoked Gouda cheese
• 4 slices any sandwich bread
Drain and finely chop olive mix, reserving marinade. In a bowl combine tuna, mayonnaise and chopped olive mix, adding reserved marinade to moisten. Divide tuna salad between two slices of bread and top each with a slice of cheese. Toast with remaining bread slices under a broiler or in a toaster oven until cheese melts. Assemble the sandwiches with remaining bread slices and serve.
• 4 one-pound sea bass or white flaky fish of choice well cleaned
• 2 cups Dolce K Olive & Fruit Mix (from Whole Foods Market Mediterranean Bar)
• 4 large bay leaves
• 1 lemon, thinly sliced
• 1 lemon, cut into wedges
• 1 tbsp. extra virgin olive oil (EVOO) • Fresh thyme sprigs
• Parsley
Preheat grill. Drain olive mix, reserving marinade. Season fish cavity with salt and pepper and stuff each with olive mix, thyme sprigs, bay, and 2 to 3 slices of lemon. Rub the outside of the fish with EVOO and season with salt and pepper. Grill fish on high heat, covering for the first 30 seconds only to infuse smoke flavor. Turn fish after 2–3 minutes and cook until done. Remove from the grill, drizzle with remaining marinade and parsley. Serve immediately with lemon wedges on the side.
• 1 lb halibut
• 2 tbsp extra virgin olive oil (EVOO)
• 2 cloves of garlic, chopped
• 2 tbsp capers
• 4 Roma tomatoes, diced
• ¼ cup chopped onion
• ½ cup Dolce K Olive & Fruit Mix (from Whole Foods Market Mediterranean Bar)
• Salt and pepper
Heat EVOO in a pan over medium. Coarsely chop olive mix, keeping marinade. Season fish with salt and pepper. Add onion and garlic to the pan and sauté 2–3 minutes. Add tomatoes, then olive mix and capers. Simmer about 2 minutes. Lay fish on top of sauce, then spoon some sauce on top of fish. Reduce heat to medium low, cover pan, and cook 5–7 minutes until done. Serve with rice or roasted potatoes.
