8 oz. cream cheese
1 c. chopped pecans
1 c. chopped green olives & 2 tbsp. juice
1/2 c. mayonnaise
Dash pepper

Let cream cheese stand at room temperature until soft. Mash with fork and add mayonnaise. Add chopped pecans and olives and the juice. Add dash of pepper. Stir well. Put in a jar and refrigerate for at least 24 hours. Serve on crackers or thin toast.