Spanish Blue Cheese Olives
November 10th, 2017
These simple stuffed olives burst with flavor. Don't worry too much about your stuffing technique: Depending on the type of cheese, the age of the cheese, or just its temperature, you might find yourself with nice strips or just crumbles; just make sure the cavity of each olive is filled.
Ingredients
2 cups large pitted green olives (about 26)
3 ounces Cabrales, Valdeon or other Spanish blue cheese
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons chopped rosemary leaves
1 lemon
Method
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.
Nutritional Info
Per Serving: 120 calories (100 from fat), 12g total fat, 4g saturated fat, 10mg cholesterol, 280mg sodium, 2g carbohydrates (0g dietary fiber, 0g sugar), 3g protein.
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WARNING: DRINKING DISTILLED SPIRITS, BEER, COOLERS, WINE AND OTHER ALCOHOLIC BEVERAGES MAY INCREASE CANCER RISK, AND, DURING PREGNANCY, CAN CAUSE BIRTH DEFECTS.