Savory + Sweet Yogurt with Olives, Dates & Honey

Ingredients

• 2 cups Greek yogurt or thick coconut yogurt

• 2–3 tbsp raw honey, plus more to drizzle

• 10–12 green olives, pitted (Castelvetrano or similar), halved

• 1½ tbsp capers, roughly chopped

• 3–4 Medjool dates, pitted and chopped

• 2 tbsp chopped hazelnuts, lightly toasted

• ½–1 tsp chili flakes (to taste)

• 1 tbsp bee pollen

• Edible flowers (rose petals, calendula, cornflower, etc.)

• Extra-virgin olive oil, for finishing (optional)

Instructions

1. Prepare the yogurt
   Spoon the yogurt into a shallow bowl or serving dish. Use the back of a spoon to swirl it gently, creating soft waves.

2. Sweeten lightly
   Drizzle 1–2 tablespoons of honey over the yogurt. You want just enough sweetness to balance the briny toppings—not too much.

3. Add the savory elements
   Scatter the olives, chopped capers, and dates evenly across the yogurt.

4. Finish with texture & heat
   Sprinkle over the chopped hazelnuts, chili flakes, and bee pollen.

5. Garnish & serve
   Finish with edible flowers and a final drizzle of honey. Add a few drops of olive oil if using. Taste and adjust with flaky salt if needed.

How to Serve

• With gluten-free focaccia or sourdough

• As part of a mezze board

• Alongside roasted vegetables or grilled flatbread

• For brunch with fresh fruit and extra nuts on the side

Chef’s Notes

• Coconut yogurt gives this a more Mediterranean–Middle Eastern feel, while Greek yogurt keeps it classic and tangy.

• If serving to guests, assemble just before serving to keep the textures crisp and fresh.

• This also works beautifully plated family-style in a wide bowl.