Process together a large handful of tasty cheese, 100gm butter and a cup of flour with a pinch of cayenne pepper and a pinch of salt, until the pastry forms large clump around the blade.
Divide into 20-25 sections and wrap the pastry around each of the green olives to form balls, sealing the olive inside. (I like to use the green olives stuffed with garlic to give a bit of extra punch.) Chill them in the freezer for at least 20 mins then bake at 200C for about 15 mins.
Yum! You can also make a double batch and have some on stand-by in the freezer ready to cook from frozen at a moments notice.