Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             bottle  small pimiento-stuffed olives -- ( 10 oz)
  1             bottle  large pimiento stuffed olives -- ( 11 0z)
  6             ounces  pitted Kalamata or ripe olives
  1              block  colby cheese -- (16 oz)
  1               pkg.  toothpicks -- ( 125 count)
  1                     cone shape ( 9 inches tall) green or
                        white floral foam
                        Rosemary sprigs -- if desired.

Preparation:

Drain olives, cut block of cheese horizontally into 2 pieces, each about 1/2 inch thick. Cut cheese with 1 inch star shaped canape cutter. Cover cheese stars with plastic wrap. Break toothpicks in half as needed, push each olive onto toothpick half. Starting at bottom of cone, insert toothpicks until they stay securely in place. Continue placing olives in random order on tree, varying sizes and leaving spaces for cheese stars. ( FOR STABILITY OF THE TREE, PLACE MOST OF THE LARGER OLIVES NEAR THE BOTTOM). Push each cheese star onto toothpick half, insert into cone among the olives. Top tree with a cheese star thta has been inserted horizontally on toothpick between points of star. Insert Rosemary sprigs randomly between olives and cheese. Cover loosely and refrigerate no longer than 8 hours before serving. 30 servings ( 3 appetizers each)

Nutritional Information:

446 Calories (kcal); 36g Total Fat; (73% calories from fat); 27g Protein; 3g Carbohydrate; 108mg Cholesterol; 685mg Sodium