Olive medley pinwheels

Lynnda Cloutier


This appetizer is easy to make and perfect for girls night in.Source unknown


★★★★★ 1 vote



  • ·
    one package cream cheese, softened, 8 ounces
  • ·
    1/2 cup pitted green olives, chopped
  • ·
    1/2 cup pitted ripe olives, chopped
  • ·
    1/2 cup pitted kalamata olives, chopped
  • ·
    1 teaspoon finely shredded lemon peel
  • ·
    1/4 teaspoon garlic powder
  • ·
    1/4 teaspoon ground black pepper
  • ·
    four flour tortillas, 10 inch size
  • ·
    8 large basil leaves
  • ·
    1/2 cup bottled roasted red sweet peppers, drained and cut into strips

How to Make Olive medley pinwheels


  1. in a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Stir in olives, lemon peel, garlic powder, and black pepper; set aside.
  2. Warm tortillas according to package directions. Spread olive mixture evenly onto tortillas; arrange basil leaves and sweet pepper strips down the center. Roll tortillas parallel to the sweet pepper strips. Wrap rolls tightly with plastic wrap; refrigerate for 2 to 4 hours. To serve, trim off ends of each roll; makes 10 servings, about 40 slices.

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