Cheese Curds & Olives in Rosemary Marinade

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 10 minutes
  • Total time 1 hour & 10 minutes
  • Portion size 10 servings



Divide cheese curds, Kalamata olives and green olives among several small glass jars or in 1 large 4-cup glass jar. Add rosemary, lemon zest and hot pepper flakes. Pour in enough olive oil to cover cheese and olives. Close lid tightly and turn gently to mix ingredients. Let rest at room temperature for at least 1 hour (turning jar from time to time). (Make-ahead: Can be refrigerated for up to 2 weeks. Remove from refrigerator at least 1 hour before serving.) When ready to serve, use slotted spoon and place olive and cheese mixture in small serving bowl.

Test Kitchen Tip: Don’t discard the marinating oil. It can be used as a dip for bread or to make an Italian dressing.

Nutritional facts PER SERVING: about

  • Iron 0.5 mg
  • Fibre 1 g
  • Sodium 365 mg
  • Sugars 0 g
  • Protein 4 g
  • Calories 150
  • Total fat 14 g
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 1 g
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Appetizers & Snacks

Cheese Curds & Olives in Rosemary Marinade