Pecan-Covered Olives

This recipe comes  from Mom.    This has been served at many holiday affairs. People always ask about it, because it is so different, but so easy. It is also great because you have to make it ahead. (Kendra’s friend Robin serves them at Christmas, since they are red and green, and she calls them Jingle Balls. Feel free to steal.)

Pecan-Covered Olives

Good quality green olives with pimiento
Cream cheese, at room temperature
Garlic salt
Chopped pecans

Drain olives and dry them completely on paper towels. With clean hands, take some cream cheese and make a little blanket of it on the palm of your hand. Then put an olive on top, and mold the cream cheese around it, trying to evenly cover it. There is a knack to this, and it gets easier. When you have all the balls done that you want to make, sprinkle them with a little garlic salt on both sides. Roll them in pecans, then roll in your hand to help the pecans adhere. Put these into the refrigerator, tightly covered, for a few hours or up to a day or two. Before serving, simply cut the balls in half with a sharp, thin knife (a paring knife works well).

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