Olive Nut Spread

A rich, savory blend of creamy cheese, briny olives, toasted pecans, and a tangy splash of olive juice—this spread is bold, satisfying, and impossible to put down. Perfect for crackers, sandwiches, or veggie platters, it’s a no-cook appetizer that comes together in minutes and tastes like the South met the Mediterranean at a Sunday picnic.

Why You’ll Love This Recipe

This isn’t just another dip—it’s flavor with depth. The salty punch of olives meets the buttery crunch of pecans, all tied together with a creamy base that spreads like silk. With zero cooking and only six ingredients, it’s ideal for last-minute guests, holiday trays, or when you need something hearty without effort. It keeps well, gets better with time, and always disappears fast.

Ingredients

  • 8 oz (225g) cream cheese, softened to room temperature
  • ½ cup (120g) mayonnaise (full-fat recommended)
  • ½ cup (60g) pecans, chopped (toasted for deeper flavor)
  • 1 cup (140g) salad olives (green olives with pimentos), finely chopped
  • 2 tbsp olive juice (from the jar — adds tang and moisture)

Optional Add-Ins:

  • ¼ tsp garlic powder or smoked paprika
  • Dash of hot sauce or black pepper
  • 1 tbsp fresh parsley or dill, chopped

Step-by-Step Instructions

  1. Prep ingredients:

    • Let cream cheese sit at room temperature for 30–60 minutes until soft.
    • Chop pecans into small pieces — not too fine, so they retain crunch.
    • Finely chop salad olives (include pimentos). Drain slightly if very wet; reserve 2 tbsp juice.

  2. Mix the base:
    In a medium bowl, add softened cream cheese and mayonnaise. Stir until smooth and fully combined.

  3. Add mix-ins:
    Fold in chopped pecans, olives, and olive juice. Mix gently until evenly distributed. Taste and adjust: more juice for tang, more nuts for crunch.

  4. Chill:
    Transfer to an airtight container. Press plastic wrap directly onto the surface to prevent drying. Refrigerate for at least 1 hour — this allows flavors to meld and texture to firm up.

  5. Serve:
    Remove from fridge 10 minutes before serving for easier spreading.
    Serve with:

    • Crackers or crostini
    • Sliced baguette or pita
    • Celery sticks, cucumber rounds, bell peppers
    • As a sandwich or wrap filling (try it with turkey or roast beef)

  6. Store leftovers:
    Keep refrigerated in a sealed container for up to 5 days. Flavor improves on day two.

You Must Know

  • Use full-fat dairy — low-fat cream cheese can make the spread watery.
  • Toast the pecans — 5 minutes at 350°F brings out nutty richness. Cool before adding.
  • Don’t skip the olive juice — it adds moisture and signature briny kick.
  • Chopping matters — uniform pieces ensure every bite has balance.
  • Let it rest — chilling transforms it from “mixed” to “melded.”

Storage Tips

  • Store in the refrigerator for up to 5 days.
  • Do not freeze — texture separates upon thawing.
  • If liquid forms on top, stir it back in — natural separation happens.

Ingredient Substitutions

Pecans
Walnuts, almonds, or pine nuts
Toast first for best flavor
Salad olives
Chopped green or kalamata olives + diced pimento
For custom brine level
Mayonnaise
Greek yogurt or sour cream
Tangier, lighter result
Cream cheese
Neufchâtel or vegan cream cheese
Softer texture; adjust liquid
Olive juice
Lemon juice + pinch of salt
Not the same, but adds acidity

Serving Suggestions

  • Shape into a ball, roll in chopped herbs or crushed nuts, and serve with crackers.
  • Spread on rye bread with sliced hard-boiled egg for a retro tea sandwich.
  • Use as a stuffed mushroom filling (bake at 375°F for 15 mins).
  • Pair with chilled white wine, rosé, or sparkling water with lemon.

Cultural Context

Born in Southern U.S. kitchens and church potlucks, this type of spread reflects a tradition of resourceful, flavorful entertaining. Inspired by antipasto platters and Southern pimento cheese, it blends European ingredients with American ease. Often passed down through handwritten recipe cards, it’s real food made for sharing—where taste matters more than presentation.

Pro Tips

  • Double the batch — it freezes well before chilling. Wrap tightly and use within 1 month.
  • Make ahead: Prepare up to 2 days in advance. Chill before serving.
  • For extra flair, swirl in a few drops of truffle oil or sprinkle smoked paprika on top.
  • Use a food processor? Pulse nuts and olives first, then fold in by hand to control texture.
  • Label your container — people will ask for the recipe.

Frequently Asked Questions

Q: Can I use canned pimientos instead of pimento-stuffed olives?
A: Yes. Mix chopped green olives with 2 tbsp diced pimientos from a jar.

Q: Why did my spread get watery?
A: Likely due to wet olives or low-fat dairy. Pat olives dry and use full-fat ingredients.

Q: Is this gluten-free?
A: Yes, if all ingredients are certified GF. Always check labels on mayo and olives.

Q: Can I make it dairy-free?
A: Yes. Use plant-based cream cheese and mayo. Results vary slightly in texture.

Q: Can I add garlic?
A: Absolutely! ¼ tsp minced garlic or garlic powder enhances depth.

Allergy Information

Contains: dairy (cream cheese), tree nuts (pecans).
Gluten-free option: This recipe is naturally GF — just verify all labels.
Nut-free option: Replace pecans with sunflower seeds or omit.
Always check ingredient labels — especially for cross-contamination warnings.

Nutrition Facts (Per Serving – Approximate)

Based on 12 servings (2 tbsp each)

  • Calories: 90
  • Fat: 8g
  • Saturated Fat: 2.5g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Sugar: 1g
  • Protein: 2g
  • Sodium: 220mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: This spread doesn’t need a spotlight. It just needs a cracker, a cold drink, and someone to share it with. That’s how good food becomes memory—one scoop at a time.