I am looking for a recipe for making green olive spread. It was made years ago and sold in the grocery stores for sandwich filling. It was packaged in small glasses as the current day cheese spreads are.
Dear Heloise: About seven years ago, I inherited from my mother-in-law a well-aged clipping from your column containing a recipe for a wonderful olive spread. It lived happily on my fridge, secured by a magnet, until recently, when it disappeared.
I remember most of the ingredients, but can't remember the measurements. It was noted that the recipe was a bit of a splurge and to use salad olives, which were less expensive. Can you find this in your archives? I wanted to make a batch today and was very disappointed to find it missing from the fridge. Thank you. - Marianne Wedemeyer, San Diego
I'd be happy to reprint this favorite recipe (it's a favorite of mine, too.) for you and other readers who would like to give it a try.
You will need:
6 ounces cream cheese (regular or low-fat), softened 1/2 cup mayonnaise or light mayonnaise 1 cup chopped green salad olives (bits and pieces of green olives in a jar with pimentos) 2 tablespoons liquid from salad olives Dash of ground pepper 1/2 cup chopped pecans
Combine the cream cheese and mayonnaise in a medium bowl and mix well. Add the liquid from the salad olives and the pepper, then mix. Next, fold in the pecans and salad olives. Now you're ready to spread it on crackers for a delicious snack or make a sandwich using it with lettuce and tomato. If you use light cream cheese, the mixture will not be as creamy, and you might need to add a little extra mayonnaise. The mixture might be a little thin at first, but it will thicken, and it can be kept in the refrigerator for two weeks. - Heloise
P.S. For zip, add a teaspoon of chopped fresh jalapeno or a dash of hot sauce.
I've used the recipe from Emilie Barnes' book, The Creative Home Organizer. I made finger sandwiches for an open dish dinner, and they went really fast.
Sandwich Spread
1 small jar sliced green olives 1 cream cheese 8 oz. softened 1 small package chopped pecans or walnuts 1/2 cup mayo 2 tbsp. liquid from olives pepper to taste, but NO salt
Cut the crust off whole wheat and white bread slices. After making sandwiches, cut into triangles. Stack on a plate and garnish with clusters of white grapes.
My recipe uses salad olives, drained and chopped, 2 TBLS drained liquid, 1- 8 oz cream cheese and l cup chopped pecans. I'm pretty sure this recipe came from Heloise.
I take Green Olives & chop them up small, Then I add to Non Fat or if you like Regular Cream Cheese. Must be Soft Cream Cheese. Good with bagels, muffins, biscuits, or whatever. I remember the jar stuff-- looks just like it.
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