1 c  Green olives with pimentos
-chopped fine
1/2 c  Black olives -- chopped fine
1/2 c  Mayonnaise
3/4 c  Parmesan cheese -- grated
2 ds Tobasco sauce
Garlic
Butter
White bread

Mix olives, mayonnaise, cheese, and tobasco. Saute garlic in butter.
Remove crusts from bread. Cut bread into diamond or round shapes. Toast
one side of rounds of bread. Dip the other side in melted garlic butter.
Spread buttered side with olive mixture. Top each piece with a slice of
green olive, if desired. Bake at 350F for 10 minutes, or until bubbly. Can
be frozen before baking.

The canapes can also be formed into mini-quiches by cutting pie crust
pastry into rounds, placing in mini-muffin tins, brushing with a small
amount of garlic butter (dont overdo it), and filling with olive mixture.
Bake at 350F until bubbly.