20 pitted black olives
2 carrots
25g cream cheese
1/4 teaspoon garlic powder
salt
black pepper
Drain olives and dry them well. Separating the largest of the smallest. Peel the carrots and cut into slices not very thick. Mix cream cheese with garlic powder, salt and pepper.
With a sharp knife, cut a small triangle on each slice of carrot, reserving. Make an incision in each large olive straight from end to end, taking care not to cut inside the other. Fill each with a little cream cheese, using a spoon or using a pastry bag. Clean the possible excesses of cheese you have left.
Click the stuffed olive with a cocktail stick and stick it in one of the bases of carrot. To make the heads, carrot triangles fit into the holes of the olive, are the peaks. Place each head on the bodies.