December 10th, 2018
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.
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
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.
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.