Love them or hate them. Opinions regarding olives seem to be quite strong. It’s not often I meet someone who is neutral. Olives do have a very distinct smell and flavour and I have to admit I haven’t always been a big fan. I used to belong to the category that managed to find and remove any hint of olive on both pizzas or in salads or whatever other dish being consumed. Left on the plate at the end of the meal was a sad pile of rejects. Not quite sure when my palate changed, but it did at some point. I’m happy about that today.
For those of you who love the above mentioned salty mediterranean fruits, these twists might be right up your alley. This olive tapenade can be used on its own as well. Just serve it with a pile of your favourite crackers. The twists are a little bit more work, but in return, olive lover’s eyes will twinkle a little bit brighter.
1 1/2 cup mixed, pitted olives
1/2 cup fresh basil, roughly chopped
2 tbsp capers
1/2 cup parsley, roughly chopped
1 tbsp lemon juice
zest of 1 lemon
3 garlic cloves
4 green onions, roughly chopped
1/4 cup sun dried tomatoes
In a food processor, add all the ingredients for the tapenade and pulse until preferred consistency. I like some texture but it’s up to you how smooth you want it.
1 package puff pastry dough, thawed
Preheat oven to 425F. Dust your counter with flour, and roll out the puff pastry dough until about 1/8 thick. With a spatula, spread a thin layer of the tapenade on top of the dough, making sure you cover it all the way to the edge. With a pizza cutter or knife, cut strips about 1” wide. Starting from the middle of the strip, twist in opposite directions until fully twisted, and then transfer to a baking sheet lined with parchment paper.
Beat the egg in a glass and lightly brush the twists before putting them in the oven. Bake until golden brown and puffy, about 20-25 minutes. Let cool.