Recipe: Olive and Nut Sandwich Filling (Kaap's Bakery)

This is the only recipe I found online.

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"This is an excerpt from The Ovens of Brittany Cookbook, by yours truly, Terese Allen (Amherst Press, 1991). It's ironic that the sandwich filling was from Kaap's restaurant, a famous Green Bay area German restaurant that closed. Now all the Ovens of Brittany restaurants are closed, too!! Then again, the candy-making part of Kaap's re-opened a few years ago (not the restaurant), so who knows, maybe the Ovens will make a comeback some day, too. I guess that would be culinary history repeating itself"

OLIVE AND NUT SANDWICH FILLING
Source: Culinary History Enthusiasts of Wisconsin
Submitted by Terese Allen
Makes 2-4 servings

"The story of the Olive and Nut Sandwich is just a little sad. The inspiration for this interesting sandwich came from a wonderful, landmark restaurant located in Green Bay, Wisconisn. Kaap's, known for its high-back dark wood booths, sumptious homemade candies and pastries, and authentic German specialties, enjoyed almost legendary status in Green Bay. It wasn't unusual for you waitress to be a 20-year veteran of the restaurant or for her to take large orders sans paper and pencil. Unfortunately, Kaap's was torn down to make way for a downtown mall and a treasured tradition ended. They say all good things must come to an end...but you can still enjoy a little of the past by making this simple blend of cream cheese, green olives and walnuts. Spread it on fresh bread and tuck in some thinly sliced cucumber and a few alfalfa sprouts. Try it also on crackers or in omelettes."

1 (8 ounce) package cream cheese, softened
1/3 cup chopped walnuts
1/2 cup minced green olives
1/4 teaspoon salt
1/8 teaspoon ground white pepper.