Cream Cheese Wrapped Olives

With just four different ingredients and a few minutes, you can rustle up this delicious appetizer. You need olives, cream cheese, garlic salt, and walnuts to make it, and the result is wonderful. Choose whichever kind of olives you happen to like best, whether that’s pimento olives, garlic-stuffed, blue-cheese stuffed or another variety.

You could use black olives, although the green ones seem to work better with the other flavors in the recipe.

Just ensure they’re pitted, meaning the stone is removed. Nobody wants to bite down on an olive pit! Full fat cream cheese works best here or you could use one of the flavored kinds such as garlic and fine herbs for example. If you’re using flavored cream cheese, you might need to adjust the amount of garlic salt added or even leave it out altogether.

These make tasty finger food for any occasion.

Scroll to bottom for printable recipe card.

Why You’ll Love the Recipe:

These cream cheese and walnut wrapped olives are so simple but so addictive. One is never enough and you will be able to watch these disappear quicker than you ever imagined. For that reason, you might want to double the batch!

How to Serve Them:

These can be served as finger food, or you can put a toothpick in each one. They are good with pre-dinner drinks and also nice on a buffet table or even as a snack.

Ingredients:

• Green olives
• Cream cheese
• Crushed walnuts
• Garlic salt

How to make Cream Cheese Wrapped Olives:

Beat the cream cheese with the garlic salt and 2 tablespoons of brine from the olive jar until smooth, using an electric mixer.

Refrigerate for 30 minutes.

Dry the olives on paper towels, then press the cream cheese mixture around them to seal.

Roll each one in crushed walnuts and chill for another 30 minutes to firm up before serving.

The briny, salty taste of olives pairs up with rich, velvety cream cheese, aromatic garlic salt, and crunchy walnuts, to make these bite-sized little balls of flavor.

Can You Make Them Ahead?

You need to make them ahead, since leaving them to chill in the refrigerator is what makes them hold together.

Storage Instructions:

Leftovers will keep for a day or so in the fridge.

Variations and Substitutions:

Use any kind of pitted olives – stuffed or not stuffed. You can use chopped mixed nuts instead of chopped walnuts.