Spanish Blue Cheese Olives
Serves 6 to 8
Time 40 min
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.
Special Diets:
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 teaspoon chopped fresh rosemary
- Finely grated zest of 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.
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.
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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 teaspoon chopped fresh rosemary
- Finely grated zest of 1 lemon