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). Place a sprig of rosemary in each jar and pour the remaining dressing into jars, dividing evenly. Store in the 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. We highly recommend Kalamatas for this recipe (as opposed to regular black olives). Finally, use a good quality salad dressing, since that's a prominent flavor in this recipe.