Spanish Blue Cheese Olives

3262_spanish_blue_cheese_olives
Course Appetizers

Ingredients in this Recipe

  • 1 1/2 teaspoons chopped rosemary leaves
  • 2 cups large pitted green olives (about 26), patted dry
  • 3 tablespoons extra virgin olive oil
  • 3 to 4 ounces Cabrales, Valdeon or other Spanish blue cheese, cut into thin strips or crumbled
  • Finely grated zest of 1 lemon

Recipe Preparation

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Comments

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