1 (8-oz.) package cream cheese, softened
1/2 cup finely chopped pimiento-stuffed Spanish olives
1 tablespoon mayonnaise
1/2 cup chopped pecans
1/4 cup chopped fresh chives or green onion
1/2 tsp pepper
1/2 tsp garlic powder
Stir together cream cheese, Spanish olives, black pepper, garlic powder, and 1 Tbsp. mayonnaise.
Shape cream cheese mixture into 2 (6-inch) logs; wrap in plastic wrap, and chill at least 30 minutes, or store in the refrigerator in an airtight container up to 2 days.
Place pecans in a single layer in a shallow pan.
Bake pecans at 350° for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.
Roll cream cheese log in chopped chives and toasted pecans just before serving.