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Originally posted December 2008
The instructions called for Jumbo olives for the body, and small olives for the head. Since I was just practicing, I used large olives for both the body and the head. Mary showed us how she made hers a while back, and perhaps the little fellas are listed on her blog.
All you need for this is jumbo olives, small olives, carrots and cream cheese. Cut a slit from top to bottom on the jumbo olive, and carefully insert about a teaspoon of creme cheese. Slice the carrot into 1/4" thick rounds, cut a small notch to form feet. Save the cut out piece for the beak and press into the small olive (the head). Secure with a toothpick. Give it a try....they are FUN! I plan on using them on my veggie platter and might also try a flavored cream cheese.
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