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Olive Appetizer

by Madge Sala, Dogwood Crafters

1- 10 oz jar of super colossal queen olives " pimento stuffed
2 or more packages of cream cheese " directly from the refrigerator
1 10 oz bag of pecan pieces " chopped extremely fine

  1. Drain and pat olives dry with paper towels.
  2. Completely cover each olive with cream cheese.  It will form around the olive (like playdough)
  3. Roll in pecans and chill until time to serve.
  4. Cut olives in half and serve.


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