The most famous dolmades are from Greece and Turkey. Turkish cooks believe that if you stuff the leaves with meat, you should make them with butter and serve them warm. If the leaves are stuffed with rice, however (the variation we favor), they should be made with olive oil and served at room temperature. This delicious recipe calls for exactly that. The brine - soaked grape leaves from jars are acceptable to use in this dish-they're probably your only option - but Mediterranean chefs often make dolmades from fresh vine leaves; use 'em if you can find 'em. Dolmades are a dynamic part of a Mediterranean appetizer assortment (along with feta cheese, olives, and tomatoes). Makes 36 dolmades.