Olive and Pimiento Cheese Log

Olive and Pimiento Cheese Log

This creamy, luscious appetizer with goat cheese and spanish manzanilla olives is a party hit! It's easy to make in a food processor and rolled in crunchy pecans. Recipe provided by Jill Silverman Hough

  • prep
  • cook
  • 6-8 servings


  • 8 ounces (2 cups) coarsely shredded Cheddar cheese

  • 4 ounces spreadable goat cheese (chèvre), cut into 3 or 4 chunks

  • 3/4 cup Lindsay® Crafted Black Ripe Olives, Lindsay® Black Ripe Olives, or Lindsay® Manzanilla Olives Stuffed with Pimiento

  • 3/4 cup Lindsay® Crafted Manzanilla Olives Stuffed with Natural Red Peppers

  • 1/4 cup coarsely chopped roasted red peppers

  • Salt and black pepper, to taste

  • 3/4 cup chopped pecans, toasted

  • Crackers, toasts, or celery sticks, for serving

Cooking Directions

  1. Place cheeses in the bowl of a food processor and pulse to combine. Add olives and pimientos and pulse to coarsely chop. Transfer to a bowl and add salt and pepper to taste. Cover and refrigerate for 1 hour.

  2. Place pecans on a plate or in a shallow bowl. With damp hands, mold cheese mixture into an 8- to 10-inch long log and roll in nuts to cover. Refrigerate until about 30 minutes before serving time, then bring to room temperature.

  3. Serve with crackers, toasts, or celery sticks.


  • Calories253
  • Fat24g
  • Protein11g
  • Cholesterol36mg
  • Total Carbs3g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.