Olive Sandwich Spread

This is a Southern-style olive spread that shows up at every proper ladies’ luncheon and holiday open house below the Mason-Dixon line. Cream cheese and mayonnaise form a rich, tangy base, while chopped green olives bring briny punch and pecans add a buttery crunch.

The splash of olive juice from the jar is a small detail that makes a big difference. It loosens the spread to a scoopable consistency and intensifies the olive flavor throughout.

Soften the cream cheese fully before mixing. Room temperature cream cheese blends smooth, while cold cream cheese leaves lumps that no amount of stirring will fix. Leave it on the counter for a good 30 minutes before you start.

Chef Tips

• Chop the olives and pecans by hand rather than in a food processor; you want visible, distinct pieces for texture
• Make this a day ahead so the flavors meld in the fridge overnight
• Spread it thick on white bread with crusts removed for classic finger sandwiches

Variations

• Add a dash of hot sauce or a pinch of cayenne for a spicy kick
• Swap pecans for walnuts, or leave nuts out entirely for a nut-free version
• Stir in ¼ cup drained pimientos for color and a slightly sweeter flavor