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OLIVE SPREAD (Sandwiches) 6 oz. cream cheese (room temperature) 1/2 c. mayonnaise 1/2 c. pecans, chopped fine 1 c. salad olives dash of pepper Put cream cheese and mayonnaise in bowl; mash with fork. Chop the olives. Add to cheese mixture. Add 2 tablespoons olive juice and the chopped pecans. Add dash of pepper; stir well. Will be mushy. Put in a pint jar and refrigerate for at least 24 hours. It will become thick. Serve on very thin toast or thinly sliced bread. Top with shredded lettuce; it's super! Cut sandwiches into small finger sizes for parties. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!