Soften the cream cheese by letting it sit at room temperature for about 30 minutes or microwave in 10-second bursts until soft.

Finely chop the green and black olives; aim for small pieces for even distribution.

In a medium-sized mixing bowl, combine the softened cream cheese, chopped olives, mayonnaise, garlic powder, and onion powder. Blend until smooth.

Taste the mixture and season with salt and black pepper as needed. If using parsley, fold it in.

Transfer the mixture to a serving bowl, cover with plastic wrap, and chill in the refrigerator for at least 1 hour.

Once chilled, stir the spread and serve with crackers, sliced baguettes, or fresh vegetables.