2 (1 lb.) cans pitted Bing cherries (4 c.)
1/3 c. fresh lemon juice
1 pkg. orange flavored gelatin
3/4 c. chopped pecans
2/3 c. sliced stuffed green olives

Drain cherries. Add enough of cherry syrup to lemon juice to make 1 3/4 cups liquid. Heat to boiling, pour over gelatin and stir until dissolved. Chill until partially set. Add the cherries, nuts and olives. Pour into a 10 x 6 x 1 1/2 inch pan and chill until firm. Cut into ssquares and serve on lettuce leaf.