I discovered this recipe on an American website and couldn’t resist to post it ... it’s really awesome!
In order to prepare your olive Christmas you will require:
1 Styrofoam cone (about 15 cm tall)
1/2 cup of cream cheese
1/2 teaspoon of Provencal herbs (thyme, rosemary, sage, marjoram, basil)
1/4 teaspoon of garlic and salt
1 yellow pepper, seeded and cut in half
500/600 grams of assorted olives ranging between: green, black, whole, stuffed large and small.
5 sprigs of fresh rosemary
Wrap the cone with some plastic wrap. In a bowl, combine the cream cheese, provencal herbs and a teaspoon of garlic and salt spreading the resulting cream on the surface of the cone, set on a serving plate. Using a small star-shaped pastry ring, cut stars from the pepper. With a toothpick fix a star on the top of the cone. With other toothpicks arrange the larger olives (Cerignola and Sweets giants) around the base of the cone. Dispose the remaining olives and stars in order to cover the entire surface of the cone, trying to create color effects guided by your creativity. Insert sprigs of rosemary in the free spaces between the olives. Et voilà ... the best appetizer of the year is served!