*

1 (10 ounce) bottle of small pimento stuffed olives

* 1 (10 ounce) bottle of large pimento stuffed olives
* 6 ounces pitted kalamata olives or black olives
* 1 lb colby cheese
* rosemary sprig, if desired

1.
1
Get a box of toothpicks and a 9 inch cone shape to begin. (green or white).
2.
2
Drain olives. Cut block of cheese into 1/2 inch thick slabs and cut 1 inch stars with a cookie cutter. Cover with wrap.
3.
3
Break toothpicks in half. Starting at the bottom of the cone, insert toothpicks in a random order and push olives onto them. Vary the olives and leave room for the cheese stars. Place larger olives near the bottom.
4.
4
Push each cheese star into a toothpick half, Top the tree with a cheese star and insert rosemary sprigs randomly.
5.
5
Serve immediately or cover and refrigerate no longer than 8 hours.