Recipe Steps steps 3 8 h 10 min
Cut the cheddar cheese into ½ inch cubes and place them in a large bowl. Slice the olives in half and remove the pits (if they are not pitted already). Place the half olives in the bowl.
Mince the garlic clove and add it to the bowl. Add the dressing, crushed red pepper, and 1 rosemary sprig. Toss gently to combine and cover the bowl with plastic wrap.
Refrigerate for 8 hours or up to 24 hours. Once you’re ready to serve, transfer to a serving plate. Pour the dressing left in the bowl over the olive and cheese mixture and garnish with the remaining 2 rosemary sprigs.