Cream Cheese Wrapped Olives
- 1 jar large pimento-stuffed olives ( the largest olives you can
find in the grocery store)
- 1 (8 ounce) block cream cheese, at room temperature
- 1/2 cup crushed pecans, walnuts or almonds, finely crushed
- Pat olives dry with a white paper towel.
- Hold a small chunk of cream cheese in your hand, place an olive on it, then
proceed to wrap the entire olive in the cream cheese. Roll in crushed nuts.
Recipe from the kitchen of Linda Ann Jolly.