- Level: Easy
- Total: 1 hr 10 min (includes chilling time)
- Active: 10 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 59
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 51 mg
- Level: Easy
- Total: 1 hr 10 min (includes chilling time)
- Active: 10 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 59
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 51 mg
Ingredients
Directions
- Lay the olives on a paper towel-lined plate and gently pat them dry.
- Slice a small piece of cream cheese about 1/4 inch thick and place 1 olive in the center of the slice. Wrap the cream cheese around the olive and roll it between your hands so it is completely covered and forms a smooth ball. Repeat until all of the olives are covered in cream cheese.
- Mix the walnuts and parsley in a bowl or shallow dish. Roll each ball in the mixture to completely coat. Refrigerate the coated olives, uncovered, until chilled, at least 1 hour. These can be made a day in advance.
- Slice in half before serving.
