Discover Bulk Foods – Ingredients Worth Their Weight

There are a wide variety of reasons for why you should shop the Bulk Department at Oliver’s Market.

Packaging and Cost: According to the Environmental Protection Agency, packaging materials make up more than 30% of all consumer waste. Buying in bulk eliminates much of this waste. Without the packaging, you’re only paying for the product, which is great for the environment and your wallet!

Freshness: Our bulk foods are fresher than what you get in pre-packaged products. We source items like honey, grains and peanut butter as locally as we can. This allows us to bring them to you quicker with optimal freshness.

Quantity: Buying in bulk allows you to get as little, or as much of an item as needed. Does a recipe call for a small amount of an exotic spice? Grab a little! Do you need to provide snacks for a large group of kids? Grab a lot! With bulk foods, the choice is yours.

We invite you to check out our Bulk Foods Department next time you shop. From conventional and organic nuts, dried fruits, snacks, and beans to rice and grains, cereals, and much more, we’re sure to have everything that you need. Check out our selection of containers for storing your purchases, too!

Here are two recipes containing ingredients that can be found in our Bulk Department. Try one of these tasty treats today!

Cinnamon-Scented Breakfast Quinoa

Serves 4


1 cup quinoa (all red or a mix of red, white, or black)

1 1/2 cups water

2 cinnamon sticks

1/4 teaspoon salt



Broken or chopped walnuts, pure maple syrup or honey, milk, and flaky sea salt such as Maldon



Wash quinoa in several changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine-mesh sieve after each rinse), until water is clear.

Drain washed quinoa well in a large fine-mesh sieve.

Combine all ingredients in a heavy medium saucepan and bring to a boil, covered. Reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, about 20 minutes.

Remove pan from heat and let stand, covered, 5 minutes. Fluff with a fork and keep covered to keep warm. Remove cinnamon sticks.

Divide quinoa among bowls and top with walnuts, maple syrup or honey, milk, and sea salt.

Red Lentil Soup

Serves 6


1 large onion, chopped

1 tablespoon olive oil

4 garlic cloves, finely chopped

1 teaspoon ground cumin

1 Turkish or 1/2 California bay leaf

1 sprig fresh thyme

1 cup red lentils (7 ounces), picked over and rinsed

3 1/2 cups reduced-sodium chicken broth

3 cups water

2 tablespoons chopped flat-leaf parsley


lemon wedges


Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.

Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more. Add lentils, broth, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and simmer, partially covered, stirring occasionally, until lentils are very soft and falling apart, about 30 to 45 minutes.

Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.

Stir in parsley and season with salt and a squeeze of lemon.

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