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Cream Cheese and Olives

Spanish Olives

This recipe is from my grandmother’s recipe collection. She was sure to have plenty of cream cheese and olives on hand whenever we visited. Our brother, Kurt, has made it his own which we call Virginia Caviar; both versions are detailed below. It is easy to make and always a crowd-pleaser.


2 - 8oz packages of cream cheese

10 Heaping tablespoons of small Spanish olives

1 teaspoon olive juice (omit for Nana’s original)

1 teaspoon chopped onion

¼ clove chopped garlic (omit for Nana’s original)


Let cream cheese soften for 15 min.

Chop onion and garlic

Combined all ingredients in a food processor*

Pulse with processor until ingredient evenly mixed.

*You can also mix by hand. Chop olives finely and mix the rest of the prepared ingredients. You can add a little milk to loosen the mixture if needed.

Serve on your favorite crackers or on French bread.

Makes 16 ounces


"We cannot solve the problems we have created with the same thinking that created them."
Albert Einstein
“Our bodies are our gardens – our wills are our gardeners.”
– William Shakespeare

“If you really want to make a friend, go to someone’s house and eat with him… The people who give you their food give you their heart.”
– Cesar Chavez

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