Cream Cheese Stuffed Olives

If cream cheese is a little stiff, beat with a mixer until fluffy. Transfer to a pastry bag with a plain round tip. Pipe cream cheese into each olive until full (1/2 to 2 teaspoons, depending on the size of your olives).

Transfer olives to a fitted jar. Chop lemon zest and mix it with lemon juice, salt, pepper and olive oil. Pour the olive oil mixture into the jar until it covers the olives. You might want to add a little more olive oil. Add herbs if desired.

Store the jar in the fridge for up to 10 days. Enjoy!