Total Time
15mins
Prep 15 mins
Cook 0 mins

This recipe comes from Marsha Adams, who hosted a program on American Public Broadcasting stations called Quilt Country. The first time I tried it, I knew it was something that I had to share with you. I use those Spanish green olives that are stuffed with pimentos, because it adds some nice color.Since the recipe calls for diced, I save a little money by using the ones that come sliced in the jar because they are made from olives that are not perfect enough to be sold whole

Ingredients Nutrition

Directions

  1. Mix all the ingredients, adding more or less Mayonnaise depending on your desire to make a Chip Dip, or a Sandwich Spread --.
  2. It was often served on dark heavy bread as a sandwich at quilting bees.
Most Helpful

I had this spread on toast and it was fantastic! My husband wasn't crazy about it (doesn't like olives) but that just meant more for me! Thanks, I will be making this again.

dale! February 27, 2002

My kids loved this, even my daughter who doesn't care for tuna salad. I substituted chopped celery for nuts. Great to have on hand to make sandwiches for a quick lunch.

Julie Kovarik August 06, 2001

Didn't know what sort of olives to use...so I used black olives...really tasty...thanks Bill. =) I thought at the time it must mean green olives...I had none...and am a sucker for black ones anyway....didnt use many....will try it again with green....love this type of recipe.

Evie* July 23, 2001