Ingredients:

• Stuffed Castelvertano Olives 

•  5.5 oz jar large or colossal pitted in water not marinated)

• 3 oz feta cheese (softened)

• 2 tsp lemon zest

• Olive oil as needed (approx 2 Tbsp total)

• Red pepper flakes to taste 

Directions:

• Mash feta with a fork, mix in lemon zest and drizzle with olive oil until a smooth consistency is achieved. 

• Pipe into olives. 

• Drizzle stuffed olives with olive oil and sprinkle with red pepper flakes.

• Enjoy!