Instructions: Allow cream cheese to soften while you finely chop the olives. Cut each cucumber in half length-wise. Scoop out the seeds with a spoon or melon baller, and discard.

Divide the cream cheese mixture between the cucumbers, filling in the hollows (where the seeds used to be). Restore each cucumber to its original shape by pressing halves together firmly. Wrap each in plastic film, and chill until almost time to serve.

At that point, remove from refrigerator and - with a sharp knife - carefully cut each cucumber cross-wise into about a dozen slices, each about 1/2 inch thick.

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