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Spanish Blue Cheese Olives


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  • 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 teaspoons chopped rosemary leaves
  • 1 lemon, finely grated zest of


Servings 6
Adapted from


Step 1

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.


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