An olive stuffed with a kind of sweet red pepper, or pimiento.
1915, Monticola Club cook book, page 25:
...put three pieces of pimola on top and a row of chopped olives around outside.
1921, Harriet Schuyler Nelson, Fruits and Their Cookery, page 89:
...on top of which place a pimola or ball of cream cheese.
2007, David Wondrich, Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar, page 261:
...squeeze and twist a piece of lemon peel over the top and serve with a pimola or an olive.
