Allow cream cheese to soften in small bowl at room temperature for approximately 20 minutes. Drain olives well and dry with a paper towel. Pinch off small pieces of cream cheese and coat olive by rolling in palm of hand. Roll cheese coated olive in chopped pecans and place in single layer on a freezer safe platter.
Once all olives are coated, place the platter into freezer for 15 minutes.
Remove platter from freezer and slice each olive in half with a sharp knife and place on serving platter. Cover with plastic wrap and store in refrigerator until ready to serve.