Feta-Stuffed Marinated Olives

Servings: 4-6

Total time: 1 hour 24 minutes, including marinating

INGREDIENTS

1 cup large green olives, pitted (like Castelvetrano or Manzanilla)

4 ounces feta cheese, cut into small cubes or crumbled, for stuffing

¾ cup extra-virgin olive oil

2 sprigs fresh rosemary

2 cloves garlic, smashed

½ teaspoon red pepper flakes

1 lemon, zested and juiced

¼ teaspoon freshly ground black pepper

½ teaspoon Diamond Crystal® Kosher Salt

DIRECTIONS

Gently stuff each olive with a small cube or pinch of feta cheese. Use a small spoon or your fingers to press cheese in without tearing olives. Set aside.

Combine olive oil, rosemary, garlic, red pepper flakes, lemon zest, lemon juice, kosher salt and black pepper in a small sauce pan over low heat. Warm mixture until fragrant, about 3-4 minutes.

Do not let mixture boil.

Pack stuffed olives into a resealable glass jar. Pour warm rosemary olive oil brine over olives, making sure they are fully coated and submerged. Let cool to room temperature.

Cover and refrigerate for at least 1 hour to allow flavors to infuse. Serve with toothpicks for easy grabbing.