Ingredients
18 jumbo black olives
250 g pack cream cheese, softened
18 small black olives
1 carrot
½ tsp SIDS CRAZY SALT
1 orange capsicum, deseeded & sliced
Directions
Whisk the cream cheese and SIDS CRAZY SALT together. Cut a slit lengthways from top to bottom into the side of each jumbo olive. Carefully insert about a teaspoon of cream cheese into each olive. Slice the carrot into 18 x 6 mm thick rounds then cut a small notch out of each carrot slice to form feet. Save the cut-out piece and press into the centre of the small olive to form the beak. If necessary, cut a small slit into each olive before inserting the beak.
Set a big olive, large hole side down, onto a carrot slice. Set a small olive into a large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.
Blanch the capsicum strips to soften then wrap around between the olives to form a scarf.
