1 c. grated sharp Cheddar
2 tbsp. unsalted butter, softened
1/2 c. all-purpose flour
1/8 tsp. cayenne
1 (3 oz.) jar sm. pimiento-stuffed green olives (about 24), drained and patted dry

In a bowl combine the Cheddar and the butter, add the flour and the cayenne and blend the dough until it is combined well. Drop the dough by tablespoons onto wax paper and wrap or mold each tablespoon around each of the olives, covering each olive completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400 degree F. oven for 15 minutes, or until the pastry is golden, and serve them warm. Makes about 24 Cheddar olives.