Spanish Blue Cheese Olives

Spanish Blue Cheese Olives

Serves 6 to 8

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), 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 teaspoon chopped rosemary leaves
  • 1 lemon, finely grated zest of
You must be signed in to use shopping lists.

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 carbohydrate (0g dietary fiber, 0g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion