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In a small bowl, stir together feta, sour cream, parsley, sun-dried tomatoes, garlic and pepper. Cover and chill for 2 to 24 hours.
Using a sharp knife, trim the ends from cucumbers; discard ends. Bias-slice the cucumbers into 1/4-inch-thick slices. Spoon 1 1/2 teaspoons cheese mixture onto each cucumber slice. Arrange cucumber slices on a serving platter.
In a small bowl, combine basil and olives. Spoon some of the mixture over each cucumber slice. Serve immediately.