4 tablespoons softened butter
1 teaspoon chopped fresh rosemary or thyme
1/2 cup pimento stuffed green olives,finely chopped
1 teaspoon fresh lemon juice
salt and black pepper
6 ounces softened cream cheese
8 slices whole wheat sandwich bread
sprigs of watercress

Mix butter and herbs together well. Spread on bread slices. Combine olives with lemon juice, salt and pepper. Flatten bread with rolling pin. Spread cream cheese onto bread slices. Trim off crusts. Sprinkle olive mixture evenly among bread slices. Roll each slice up, pressing firmly to hold. Wrap each roll in plastic wrap and chill 1-4 hours. Before serving slice each roll into 4 pieces. Place pinwheels on serving platter and decorate with watercress sprig.