Mash 6 to 8 ounces of softened cream cheese with a fork, then add 1/2 cup mayonnaise. Blend well. Stir in 1/2 cup pecans, 1 cup salad olives, 2 tablespoons olive juice and a dash of pepper. Do not add salt. Mix well.

Filling will be slightly mushy but after it is refrigerated for a few hours, it will be firmer and of spreading consistency. Keeps well in the refrigerator for a week or two BUT I have never had any around that long.