These puff pastry wrapped olives are our family’s favorite holiday appetizer. We make them with a variety of olives – pimento stuffed green, plump kalamata, Provencal – just make sure they are pitted. We like to use strongly flavored olives; the flavor of canned ripe olives disappears in the puff pastry. You can make these ahead, and freeze; allow 30 minutes for the pastry to thaw before baking. Another advantage: the kids like to make them and eat them.
Original recipe makes 12 servings
24 pimento-stuffed green olives
1 (17.25 ounce) package frozen puff pastry, thawed
- Preheat oven to 400 degrees F (200 degrees C).
- Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.
- Bake for 20 minutes, or until golden brown.
Calories: 230 kcal
Carbohydrates: 18.3 g
Cholesterol: 0 mg
Fat: 16.2 g
Fiber: 0.7 g
Protein: 3 g
Sodium: 265 mg