Olive Spread

Directions

1. 1
   Let cream cheese stand at room temperature until it's soft. Mash with a fork and add mayonnaise.
2. 2
   Chop up pecans until you have 1/2 cup.
3. 3
   Chop up one cup of olives.
4. 4
   Put them in your bowl and add olive juice with a dash of pepper.
5. 5
   No salt!
6. 6
   Stir well. This will be mushy, but it's supposed to be that way.
7. 7
   Put this in a pint jar and refrigerate for at least 24 to 48 hours.
8. 8
   It will thicken.