to 10 cups bread cubes

INGREDIENTS • 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 DIRECTIONS 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.

INGREDIENTS • 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)

DIRECTIONS 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.

INGREDIENTS • 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)

DIRECTIONS 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.

INGREDIENTS DIRECTIONS

• 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.

INGREDIENTS • Any premade cheesecake, plain • 1 cup (or more to taste)

Dolce K Olive & Fruit Mix (from Whole

Foods Market Mediterranean Bar) DIRECTIONS Drain olive mix, reserving marinade. Top slices of cheesecake with a heaping spoonful of olive mix. Drizzle with reserved marinade and serve.

INGREDIENTS • 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 DIRECTIONS 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.

INGREDIENTS • 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 DIRECTIONS 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.

INGREDIENTS • 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 DIRECTIONS 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.