16ouncesof oil & vinegar or Italian salad dressing
1tablespoondried Italian seasoning
½teaspoondried crushed red pepper
6large garlic clovessmashed
6fresh rosemary sprigs
In a large bowl, gently combine all ingredients except rosemary. Cover and refrigerate for at least 8 hours and up to 24 hours.
Divide cheese and olive mixture between 6 glass jars (such as pint-sized Mason jars), making sure there's one garlic clove in each. Place a sprig of rosemary in each jar and pour remaining dressing into jars, dividing evenly. Store in refrigerator for up to two weeks.
You can use your favorite variety of cubed cheese, but something mild will absorb the flavors of the marinade nicely.
You may use a jar of olives anywhere from 10 to 15 ounces, depending on the ratio of olives to cheese that you prefer.
I highly recommend Kalamatas for this recipe (as opposed to regular black olives).
Use a good-quality salad dressing that you enjoy (bottled or homemade), since that's a prominent flavor in this recipe.