Avocados with Roquefort

1. Mash cheese with parsely into coarse paste in medium bowl with fork.
2. Whisk olive oil and 2 tablespoons of the lemon juice in small bowl; stir into cheese mixture.
3. Season to taste with salt and pepper.
4. Cut avocados lengthwise in half; remove pits.
5. Scoop two thirds of the flesh out of each avocado half, leaving a thin shell, and add to cheese mixture; mix well.
6. Taste and adjust seasoning.
7. Sprinkle insides of avocado shells with remaining lemon juice; place on serving plate lined with lettuce leaves.
8. Spoon cheese mixture into avocado shells, dividing evenly.
9. Garnish with olives