Spanish Blue Cheese Olives

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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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