I made some of this marinated cheese & olives for our family New Year’s Eve party and it was a huge hit. This is an easy recipe and provides a lovely appetizer or to jar up and give as a gift. My boys and hubby loved them and wondered why I had never made this for them before. The next day, I caught my son putting the cheese and olives onto his sandwich.
- 32 oz. cubed cheese (Colby-Jack, sharp cheddar, etc.)
- 16 oz. Italian salad dressing
- 12 oz. Kalamata (green) olives,
drained (or black olives or both)
- 32 ounces cubed Colby-Jack cheese
- 6 sprigs fresh rosemary
- 3 garlic cloves
- 1 T. dried Italian seasoning
In a large bowl, combine everything but the rosemary and garlic together. Stir and then cover the bowl with foil and refrigerate for 8-24 hours.
After it has been refrigerated long enough, divide up the cheese and olive oil into 6 pint sized canning jars. Place a sprig of rosemary and a clove of garlic into each jar and then fill up the jars with the cheese and olive mixture, trying to divide it up evenly.
Can be stored for up to 2 weeks in the refrigerator but I doubt it will last that long. You will be surprised at the amount of flavor that is added to the olives and the cheese.