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Recipe for cream cheese and olive log

Food styling by sheryl Julian and valerie Ryan; Photos by Aram Boghosian for The Boston Globe

Serves 8

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.

Sheryl Julian

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