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     title: pesto-stuffed olives
categories: spanish, italian, appetizer
  servings: 50

      2 c  frozen pesto
      1 c  small curd cottage cheese
    100    jumbo pitted black olives

combine pesto sauce and cottage or ricotta cheese in a food processor 
process until smooth 
cut a thin slice from each olive to stand upright 
spoon pesto mixture into a pastry bag, fitted with a 1/4-inch tip 
pipe into olives
arrange onto a serving platter 
serve slightly chilled or at room temperature

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