Bacon-Wrapped Olives

Adapted from Martina's Kitchen Mix

25 wooden toothpicks

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.