• 1 8-ounce package cream cheese, softened
• ½ cup finely chopped pimiento-stuffed Spanish olives
• 1 tablespoon mayonnaise
• ½ cup chopped pecans
• ¼ cup chopped fresh chives

1. Stir together cream cheese, Spanish olives, and 1 Tablespoon mayonnaise. Shape cream cheese mixture into 2 6-inch logs; wrap in plastic wrap, and chill at least 30 minutes, or store in the refrigerator in an airtight container up to 2 days.
2. Place pecans in a single layer in a shallow pan.
3. Bake pecans at 350° for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.
4. Roll cream cheese log in chopped chives and toasted pecans just before serving.

Yield: Makes about 1½ cups