Ingredients
18 Jumbo black olives
1 (8 os.) package cream cheese, softened
18 small black olives
1-2 carrots, cut for rounds for feet,
Preparation
Cut a slit from top to bottom, lengthwise into side of each jumbo and small olive. Carefully insert about 1 teaspoon of rolled up cream cheese into each olive. Slightly smaller balls for the smaller olives. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece to press in the center of small olive to form thhe beak. If necessary, cut a small slit into each olive before ilnserting the beak. Set a large olive, large hole side down, onto a carrot slice.Then set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick
