|1||large package (8 ounces) cream cheese, at room temperature|
|1||cup Spanish salad olives, drained (chopped green olives with pimento)|
|Salt, to taste|
|¾||cup walnuts, chopped|
|1||tablespoon chopped fresh parsley|
1. In a food processor, work the cream cheese until it is soft and light. Add the olives and work in on-off motions until the olives are blended with the cream cheese.
2. Break off a large sheet of plastic wrap. Transfer the mixture to the middle of the plastic wrap and use the paper to shape the mixture into a log that is 9 inches long and 2 inches wide. Secure the ends. Refrigerate for at least 1 day or for as long as 3 days.
3. Meanwhile, in a skillet, toast the nuts, shaking the pan constantly, for 4 minutes or until browned; cool.
4. Unwrap the log and roll it in the chopped nuts. Carefully transfer to a plate and sprinkle with parsley. Serve with crackers.