1jar of Spanish queen olives , approximately a 10-ounce jar
17.5 ounce tub of cream cheese spread, like chive and onion or garlic and herb
chopped pecan pieces
Instructions
Drain the olives and dry them with a paper towel.
Using your hands, roll out a bit of the cream cheese into the palm of your hand. Place one olive on top and continue covering the olive with cream cheese.
Roll olives in pecans. Roll the ball in the palm of your hand like if you were rolling cookie dough balls.
Place in a covered container and refrigerate at least one hour to set up. Slice olives in half before serving.