This is addicitive as another reviewer declared! I adore it! I put it on crisp bread, pretzel bread, and stuffed it into celery already just today! I cannot keep out of it! Instead of the olive oil I used 1 t. black olive brine and 2 t. green olive brine. I could not see adding anymore fat to it. I will be making this for every event I am invited to! Fantastic stuff!
This was delicious. I added some hot sauce to the mix, plus I used olive brine instead of olive oil, thanks to Michelle S. (whose coffee cake, by the way, is one of my favorites - "Streusel Topped Triple Berry Coffee Cake" - it's amazingly good). <br/>Thanks for the great recipe, CookETC!
We couldn't stop eating this!!!! I served it on Rye-Krisp crackers and it was awesome. I probably went a little heavy on the olives -- and I still may even bump them up a little more the next time. I also used probably close to 1/8 t. of the seasoned salt. AMAZING!
this is awesome! took some to work, was gone in no time! making again for christmas dinner to stuff celery. thank you!
If you love olives, this spread is to die for!!! I made it the first time for a holiday party! It looks so festive & tastes soooo good. I used a little less olive oil (2 tbsp. per batch), and it turned out wonderfully. So easy to make too!
This stuff ROCKS!!! My dad made it a few years back for a Christmas appetizer and I was addicted. He could never find the recipe, so I tried and tried to recreate it. It was always good, but not as good as the first time. Now I have the recipe and will never lose it again!! Thank you, CookETC!!!
This is yumO! Used it as a spread on crescents before rolling up. I soften the cheese first in the microwave and then added the olives and garlic., didn't need the olive oil nor the salt. Then baked them as per package instructions. Went really well with my soup dish.
This recipe is absolutely addictive. I saw Debber's review this morning and knew I had to try this right away. I made it at 9am and had it for lunch and by 1:00 am I can honestly say that I am hooked. Even my kids are olive lovers so they are in heaven! The only thing I did differently was that I used Manzanilla olives that didn't have the pimento as that is what I had on hand. The pimento would add some nice colour though. Thanks so much for sharing this CookETC.
*PAC Autumn 2009* This went over nicely at our annual Nature Retreat potluck this weekend. I used a bit more of the olives than called for here (I'm an olive-aholic!), and I served them with sea salt Pita Chips.
DEFINITELY A WINNER OF A SPREAD, although I used it mostly as a dip! Really enjoyed the combo of olives! Many thanks for a very nice keeper recipe! [Tagged, made & reviewed in New Kids on the Block tag)