Ingredients

The following ingredients have 7 Servings
  • 2 cups large pitted green olives (about 26), patted dry
  • 3 ounces Cabrales, Valdeon or other Spanish blue cheese, cut into thin strips or crumbled
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoon chopped fresh rosemary
  • Finely grated zest of 1 lemon

Instruction

  • Fill the cavity of each olive with cheese strips or crumbles. 
  • Place olives in a small bowl and toss with oil, rosemary and zest. 
  • Let set at least 30 minutes to allow the flavors to blend, or refrigerate up to 3 days. 
  • Serve at room temperature.