2oz.block feta cheese, cut into 30 sticks (1 x 1/4 inches)
30large Castelvetrano olives, pitted
Instructions
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.
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.
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.
Add stuffed olives to the olive oil mixture and toss to coat.
Cover and refrigerate for at least four hours and up to 3 days.