| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 24 servings |
Ingredients
- 12 large, good-quality pimento-stuffed olives
- 8 ounces cold cream cheese
- 3/4 cup finely chopped walnuts
- 2 tablespoons fresh parsley leaves, finely minced
Instructions
- Lay the olives on a paper towel-lined plate and gently pat them dry.
- Slice a small piece of cream cheese about 1/4 inch thick and place 1 olive in the center of the slice. Wrap the cream cheese around the olive and roll it between your hands so it is completely covered and forms a smooth ball. Repeat until all of the olives are covered in cream cheese.
- Mix the walnuts and parsley in a bowl or shallow dish. Roll each ball in the mixture to completely coat. Refrigerate the coated olives, uncovered, until chilled, at least 1 hour. These can be made a day in advance.
- Slice in half before serving.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 59 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 10 mg |
| Sodium | 51 mg |
Reviews
Easy, pretty and delicious!
Very easy to make and delicious !!
Very yummy, got great feed back! Would make again ❤️
Quite simple, quite tasty! Definitely needs to be refrigerated at least an hour before serving.
Came out awesome, and amazingly easy. I was worried about cutting them in half. They were perfect spheres, so I wasn’t sure which way the olives were facing. I was happy to discover it didn’t matter. They all looked great.