Feta Stuffed Marinated Olives (Gluten-Free, Vegetarian)

Name: Feta Stuffed Marinated Olives (Gluten-Free, Vegetarian)
Total time: 4 h 20 min
Ingredients: 1 lemon; 1/2 cup extra virgin olive oil; 2 tbsp fresh rosemary, roughly chopped; 1 tsp red pepper flakes; 1/4 tsp Kosher salt; 1/8 tsp freshly cracked black pepper; 2 oz. block feta cheese, cut into 30 sticks (1 x 1/4 inches); 30 large Castelvetrano olives, pitted

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Servings: 10

Feta Stuffed Marinated Olives (Gluten-Free, Vegetarian)

Ingredients

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1 lemon1/2 cup extra virgin olive oil2 tbsp fresh rosemary, roughly chopped1 tsp red pepper flakes1/4 tsp Kosher salt1/8 tsp freshly cracked black pepper2 oz. block feta cheese, cut into 30 sticks (1 x 1/4 inches)30 large Castelvetrano olives, pitted

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Instructions

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Step 1

Use a vegetable peeler to remove lemon peel from the lemon in thin strips. Chop roughly, so you have thin slices about 1 inch long. Reserve the lemon for another use.

Step 2

In the storage jar you plan to use for the olives to marinate, stir together the lemon peel, olive oil, red pepper flakes, rosemary, salt and black pepper.

Step 3

To stuff the olives, insert one piece of feta cheese into each olive. You can use your fingers, or do as I do, and use a chopstick to pick the feta up and stuff the olives.

Step 4

Add stuffed olives to the olive oil mixture and toss to coat.

Step 5

Cover and refrigerate for at least four hours and up to 3 days.

Step 6

Bring olives to room temperature before serving.