Name: Cream Cheese Wrapped Olives Recipe
Prep time: 10 min
Ingredients: 1 jar green olives (pimento- or garlic-stuffed, if preferred); 8 oz cream cheese (at room temperature); 1/2 tsp garlic salt; 2 tbsp olive brine (from the jar); 1/2 cup walnuts (finely crushed)

Green olives, cream cheese, garlic salt, and crushed walnuts come together in this retro-but-delicious Cream Cheese Wrapped Olives Recipe.

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Planning to try this recipe soon? Pin it for a quick find later!

So here’s the thing—this Cream Cheese Wrapped Olives Recipe is pure retro. Like, picture a 70s cocktail party with shag carpets, martini glasses, and someone in bell bottoms asking if you’ve tried the olives yet. That’s the vibe. I actually first had them at a Christmas party years ago where someone brought them out on one of those frosted glass platters that only ever come out in December.

I remember thinking, this can’t possibly be good. Olives, cream cheese, and… walnuts? Sounds like three things you’d never put together unless you lost a bet. But one bite in, I got it. The salty brine of the olive, the creamy tang of the cheese, and that nutty crunch at the end—it just worked. I must’ve eaten half the tray while pretending to make small talk. Not my proudest moment, but definitely a turning point for me and parlor-style snacks.

Here’s a quick peek at what’s inside:

Why You’ll Love This Cream Cheese Wrapped Olives Recipe?

This recipe is one of those things that feels fancy even though it takes, what, 10 minutes? Tops. It’s the kind of appetizer you can whip up before guests arrive, then act like you’ve been planning it all week. And here’s the kicker—it fits in everywhere. Cocktail parties? Yes. Holiday spreads? Absolutely. Random Tuesday night when you’re tired but want something that feels indulgent? Oh, for sure.

The real beauty of this Cream Cheese Wrapped Olives Recipe is that it’s both quirky and addictive. People will laugh when they see it (“is this a grandma recipe?”) but then two minutes later they’re back, piling more on their plate. Don’t you love when food has a little personality like that?

Ingredient Notes:

Here’s what you’ll need, and why it matters:

Green Olives: Pimento-stuffed are classic, but garlic-stuffed or even jalapeño-stuffed make things interesting. The brine is like liquid gold for flavor, so don’t toss it.
Cream Cheese: Room temperature. If you try to spread it cold, you’ll regret every second of it.
Garlic Salt: Tiny ingredient, big punch. It keeps the cheese from tasting flat.
Olive Brine: A spoonful or two mixed into the cream cheese makes the whole thing taste brighter.
Walnuts: The crunchy finale. Pecans or almonds could work, but walnuts have that classic retro touch.

How To Make Cream Cheese Wrapped Olives?

Step 1: Make the cheese mixture
Mix cream cheese, garlic salt, and a splash of olive brine until smooth. I usually sneak a taste here just to “check seasoning.” Chill it for about 30 minutes so it firms up—otherwise it’s too slippery to work with.

Step 2: Wrap the olives
Pat your olives dry (seriously, don’t skip this) or the cream cheese will slide right off. Scoop up some cheese, press it around the olive, and wrap until it’s fully covered. No need for perfection—these aren’t runway models.

Step 3: Roll in nuts
Take your walnut crumbs and roll the cheese-coated olive until it’s got a nice crunchy jacket.

Step 4: Chill and serve
Let them rest in the fridge for a bit to firm back up. Serve whole or slice them in half—depends on how snackable you want them. Either way, they’ll disappear faster than you expect.

Storage Options:

You can absolutely make these ahead of time. In fact, they get even better after a couple hours in the fridge when the flavors settle in together. Keep them in a covered container and they’ll last about 2–3 days. But honestly, they’re so poppable, I doubt they’ll stick around that long. Freezing? Hard no. The texture will never forgive you.

Variations and Substitutions:

Want to put your own spin on this Cream Cheese Wrapped Olives Recipe? Try this:

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Nuts: Swap walnuts for pecans, pistachios, or even crushed almonds.
Spice it up: Mix paprika, cayenne, or chili flakes into the cream cheese.
Herby twist: Add chopped dill, parsley, or chives for extra freshness.
Olive choice: Go bold with blue cheese–stuffed or jalapeño-stuffed olives. It’ll change the whole vibe.

What to Serve with Cream Cheese Wrapped Olives?

These little bites don’t need much, but they shine when paired with:

A strong martini or glass of wine (they were practically made for it).
A holiday platter with deviled eggs, cheese balls, and crackers.
Game-day spreads where everyone’s expecting nachos and wings.
Or just a charcuterie board on a Friday night when dinner = snacks and Netflix.

Frequently Asked Questions:

Can I make these the night before?
Yes, and honestly you should. They hold together better and taste even more flavorful after chilling overnight.

Do I have to use walnuts?
Nope. Any nut works, or you can skip the nuts if you prefer a smooth outside.

Can I use black olives instead of green?
You can, but they’re much milder. Green olives bring the briny punch that makes this recipe sing.

So there you have it—a snack that’s part kitschy throwback, part genius little bite of salty-creamy-crunchy heaven. This Cream Cheese Wrapped Olives Recipe has lived rent-free in my holiday appetizer lineup for years now, and I’ll never be convinced it doesn’t deserve a permanent spot. What do you think—are you brave enough to bring a tray of these retro gems to your next get-together?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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