2 8 oz blocks cream cheese
1 jar queen olives, drained
8 oz chopped pecans

Once olives are drained, place several paper towels on a plate and place olives on it, then cover with a couple more paper towels. Let sit in fridge for several hours or overnight, until dry (this is very important so that the cream cheese will stick to the olives).

Slice cream cheese blocks into about 10 rectangular slices starting at the shorter end. Wrap each olive with a slice of cream cheese until it covers the entire olive to form a ball around the olive.

Roll each olive in the chopped pecans, then slice in half lengthwise. Arrange on platter.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet