This is a good one, y’all! This Olive Nut Spread used to make the rounds in our office for potlucks and gatherings. It’s awesome with cut up veggies or crackers but I personally like it as a sandwich spread. One of our local places used to offer Olive Nut Spread sandwiches as a vegetarian option. I enjoyed it tremendously with my Honey Beer Bread. The salty olives combined with the slightly sweet bread made for a delicious combination. It would pair well with Hawaiian bread too.
I used reduced fat cream cheese and light mayonnaise and thought the spread still had a rich and satisfying taste but if that’s not your jam, do use the regular versions. Here we go!
Olive Nut Spread
8 oz cream cheese, softened to room temperature
1/2 cup of mayonnaise
1 cup of sliced green olives
1/2 cup chopped pecans
2 tablespoons of olive brine from the jar
Mix all ingredients together and store in the refrigerator for at least a half hour before serving. It will keep for 3 to 4 days.
Tips:
You can chop up the olives into smaller pieces if you like but I prefer having the whole slices in there.
Putting the olives in first makes it easier to spoon out the brine.
