Gourmet Olive Balls! Recipe by Mrs. Robert Stein from The Cincinnati Cookbook (1976)
8 1/2 ounce can black pitted olives
1 8-oz. package cream cheese
1/2 cup halved pecan meats
1/2 cup finely chopped pecans
2 tbsp sour cream
1 tbsp mayonnaise
Soften Cheese, blend in sour cream and mayonnaise. Drain olives well. Stuff each olive with half a pecan. Pinch off a small piece of cheese and wrap around olive. Roll in finely chopped nut meats. Chill til ready to serve.