Dolce Stuffed Green Olives

At a recent dinner party, my host served a Moroccan feast. One of the mezze was a delicious marinated sweet olive. I was inspired to replicate those flavors in a stuffed olive. These stuffed olives are simple and quick to make. Make your own cashew cheese or buy one at your local store. I like Heidi Ho black lava cashew cheese. These olives are perfect for your next martini.

Dolce Stuffed Green Olives

Place the cashew cheese, golden raisins, cranberries and marcona olives in a small bowl. Mix well.

Spoon the cheese mixture into pastry bag fitted with a small star tip. Pipe the cheese mixture into each olive until filled. Set aside.

Mix the marinade ingredients into a medium bowl. Stir to combine. Taste and adjust salt and pepper, if necessary. Add the olives and gently toss to combine. Let marinate for a few hours before serving.

makes 16 oz


  • 2 cups pitted Mt Athos green olives, drained
  • 6 oz cashew cheese
  • 2 tbsp golden raisins, finely chopped
  • 2 tbsp dried cranberries, finely chopped
  • 2 tbsp marcona almonds, finely chopped


  • ¼ cup extra virgin olive oil
  • 1 tbsp frozen orange juice concentrate
  • 1 tbsp maple syrup
  • 2 tsp finely chopped parsley
  • 2 tsp finely chopped rosemary
  • ¼ tsp dried oregano
  • ¼ tsp crushed red pepper
  • 1 tsp freshly grated orange zest
  • 1 tsp pink himalayan salt
  • black pepper to taste