Select large Spanish olives and stone them, either by cutting them spirally, or by means of a special machine. In the place of the stone, put one of the butters or creams for hors-d'Oeuvres. Before serving these olives, let them rest awhile in a moderately warm atmosphere. Stuffed olives are generally kept in the cool, immersed in oil with which they become thoroughly saturated, therefore it follows that the moment they come into contact with a slightly higher temperature they will exude that oil and reach the table swimming in oil, and not at all appetising. Hence the warning given above.