Large (unstuffed) olives (or remove pimiento from stuffed olives)
Crumbled Roquefort (or other blue cheese)
1. Drain olives; dry well on paper towel.
2. Add Roquefort and walnuts to a food process and process to blend. Spoon or pipe mixture into olives.
3. Crush additional walnuts and dip the top of the olive in the crushed nuts
4. Chill until party time. Spear with toothpicks to serve.
Nutritional Analysis for 2 olives (6 g) : Calories 20, Fat 1.6g (Saturated fat 1.1g, Cholesterol 4 mg), Sodium 70mg, Carbohydrate 0.1g, Protein 1.2g, Vit. A 1%, Calcium 3%.