Ingredients

• Peloponnese green olives, drained
• 1 stick of butter
• Olde English Cheddar cheese
• 1 1/4 cups flour
• Dash salt

1. Pat olives with paper towels to dry thoroughly. Cut butter and cheese into flour. Add salt. Form into small balls around olives; seal well. Chill 8 hours or overnight in refrigerator.
2. Bake at 400° for about 15 minutes or until browned.