Marinated Olives with Fromager d’Affinois Bleu

• 1/3 lb Fromager d’Affinois Bleu, rind removed
• 1 1/2 cups Pitted Castelvetrano Olives, about 8 oz drained weight
• 1 fresno chile, finely diced
• 1 garlic clove, thinly sliced
• zest from one lemon
• 2 tablespoons lemon juice
• 1/4 cup extra virgin olive oil

1. Remove the rind from the Fromager d’Affinois Bleu cheese straight from the fridge, cube it, and cover with plastic wrap to bring it to room temperature without drying out.
2. Once the cheese has warmed, place it in a food processor and whip until light and fluffy, scraping down the sides as needed.
3. Transfer the whipped cheese to a piping bag and fill each olive with the cheese.
4. Place the filled olives in a bowl, add the remaining ingredients, and toss gently to coat.
5. Let the mixture sit at room temperature for 1 hour or refrigerate overnight.
6. Serve at room temperature with your favorite fruits and crackers.

Recipe made by @witandvinegar