Spanish Blue Cheese Olives

By GratefulSea

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

Details

Servings 6
Adapted from wholefoodsmarket.com

Preparation

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.