Reviewed: Jan. 16, 2012

Easy, tasty, versatile and much-loved!

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Reviewer:

tcchickadee

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Jan. 9, 2012

I thought this was extremely salty so I added some sour cream to "cut" the saltiness. I also used a food processor to mix so the ingredients were not so chunky as some people might like. My friends, however, LOVED it and didn't say it was too salty at all! Big hit at a football game!

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Reviewer:

QUINLANQ

Cooking Level: Intermediate

Reviewed: Jan. 1, 2012

This was ok but nothing amazing. I should have known better...if you know what cream cheese and olives taste like then you know exactly how this will taste. Folks didn't care for the pecans in it. Too bad, so sad.

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Reviewer:

KIT_ON

Reviewed: Dec. 24, 2011

This is also good with black olives or a mixture of both green and black!

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Reviewer:

Jacki

Reviewed: Dec. 7, 2011

Yum! I used fat free cream cheese and mayo - still so good! Added little bit of olive juice as well as black pepper like some reviewers suggested.

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Reviewer:

georgiaheather

Cooking Level: Intermediate

Home Town: Athens, Georgia, USA

Living In: Suwanee, Georgia, USA

Reviewed: Oct. 14, 2011

Made as a gift for a friend, she loved it! I have been asked to make it again (and again)!

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Reviewer:

SUNSHINE6420

Cooking Level: Expert

Reviewed: Jun. 27, 2011

I am not an olive lover by any means but my sister recently made this recipe and spread it on top of a crusty thick bread, added salted/peppered sliced tomatoes, and a piece of lettuce and it was to die for. I'm craving it now! Vegetarian delight!

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Reviewer:

uoflcardinalgal

Reviewed: Jun. 10, 2011

I picked this recipe out for an appetizer before a torta rustica I was making (which took an incredible amount of time to make). This FAR outshined the main dish of the torta rustica. It is very addictive and so easy to make. I buy the already chopped olives and pecans, which then takes me all of 2 minutes to put this recipe together. I would definitely serve with a harder type of cracker (one that doesn't break easily).

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Reviewer:

neonheart

Reviewed: Dec. 18, 2010

This is DELICIOUS! I just made this on a whim for our 'dip night' tonight, and I hope I can keep out of it until then, lol. I did add a little parmesan cheese, worchestershire sauce, and garlic powder, but it was great as is, I just felt like playing around with it a little. I will definately be making this again! Thanks for sharing. :)

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Reviewer:

Christina

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Oct. 19, 2010

Awesome spread. I make this as a spread for bagels, without the mayo. I use cream cheese, the green sliced salad olives, and slice up some black olives. I toast the pecans, and stir it all together. Wonderful Stuff!

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