16 radishes (or an even number according to guests)
16 pimento stuffed olives (or an even number according to guests)
Wash radishes well in cold water.
Using a paring knife, peel some of the skin away from the radish, leaving some as decoration.
Hollow out the center of the radish, taking care not to cut all the way through.
Fill each hollowed radish with an olive.
These can also be frozen and used as ice cubes for martini's or bloody mary's.