Marinated Cheese And Olives - cooking recipe

Ingredients

2 lbs cubed colby-monterey jack cheese
10 -14 ounces kalamata olives, drained (or nicoise olives)
1 (16 ounce) bottle olive oil and vinegar dressing, divided
1 tablespoon dried Italian seasoning
1/2 teaspoon dry crushed red pepper
6 garlic cloves, crushed
6 fresh rosemary sprigs

Preparation

Combine all ingredients except the rosemary with half of the bottled dressing in a large bowl; stir gently.
Cover and chill at least 8 hours or up to 24 hours.
Divide cheese and olives mixture into six (8-10 ounce) glass containers.
Place 1 rosemary sprig in each container.
Pour remaining dressing evenly into containers. Cover tightly and refrigerate up to 2 weeks.