1 c. (1/4 lb.) shredded cheddar
1/2 c. all-purpose flour
1/4 c. butter, softened
1/2 tsp. paprika
1/4 tsp. salt
2 dozen pimiento stuffed olives

Combine first 5 ingredients; processor may be used.

Drain olives on paper towel. Shape a thin layer of cheese mixture around each olive. Place on ungreased cookie sheet. Bake at 425 degrees for 8 to 10 minutes or until lightly browned.