Black and Blue Olives

6 ounces jumbo ripe olives — canned, pitted
3 ounces blue cheese
3 ounces cream cheese — softened
2 teaspoons minced parsley
2 tablespoons dry sherry

Drain olives. Using a fork, combine blue cheese, cream cheese, parsley and sherry into a smooth paste. Using a pastry bag or the tip of a small knife, fill the olives with the cheese mixture. Chill.

Serves 10 to 12