Categories: Appetizers 
      Yield: 24 servings 
  
      1 c  Cheddar cheese; grated            1/8 ts Cayenne pepper 
      2 tb Butter; softened                   24 ea Pimiento-stuffed olives (a 3 
    1/2 c  Flour                           
  
  Drain olives and pat dry with towels.  Combine cheese and butter in a bowl. 
  Add flour and cayenne and blend until well mixed.  Drop the dough by 
  Tablespoons onto wax paper and wrap or mold each piece of dough around an 
  olive, covering it completely. Bake the wrapped olives on a baking sheet in 
  the middle of a preheated 400f oven for 15 minutes or until golden. Serve 
  warm. Makes 24 olives. a 1969 Gourmet Mag. favorite