Adapted from Martina's Kitchen Mix
1 lb. low-sodium smoked bacon (not thick cut), cut into thirds
1 (7-ounce) jar pimento-stuffed queen olives, drained
Soak the wooden picks in water for one hour; drain.
Preheat a grill to 300° to 350° F (medium), or heat up the broiler in your oven.
Wrap each piece of bacon around an olive, securing with a wooden pick. Grill over medium (or broil until crispy), turning often, until bacon is browned and crisp. Serve warm.