Savory black olive tapenade twists are what I bake when I want to look fancy with almost no effort. A sheet of store-bought puff pastry, a jar of tapenade, a twist of the wrist, and out come two dozen salty-golden bites. They never survive the first drink.
Looking for an appetizer that looks incredibly fancy but is secretly simple? Meet your new party go-to: savory Black Olive Tapenade Twists! We’re using the magic of frozen puff pastry to create these flaky, buttery, and irresistibly opulent treats. Filled with a rich, briny tapenade—a classic Provençal spread where salty capers shine alongside the olives—these twists are guaranteed to disappear in minutes. Just remember to pull your pastry from the freezer about 30 minutes before you begin!
Ingredients
• 1 sheet frozen puff pastry, about 10 oz / 280 g, thawed
• 1 cup / 225 g black olive tapenade, homemade or store-bought
• 1 tbsp / 8 g (0.28 oz) all-purpose flour, for dusting
Instructions
1. Preheat your oven to 400°F / 200°C. Lightly grease a large baking sheet or line it with parchment paper.
2. On a lightly floured surface, carefully unfold the thawed puff pastry sheet.
3. Gently roll the pastry into a larger, thinner rectangle, roughly 10×12 inches.
4. Cut the rectangle in half lengthwise to create two long, equal pieces.
5. Spread the black olive tapenade evenly over one of the pastry halves, leaving a small border around the edges.
6. Place the second pastry half directly on top of the tapenade-covered half. Gently press down and use the rolling pin to lightly seal the two layers together.
7. Using a sharp knife or a pizza cutter, slice the pastry crosswise into ½-inch (about 1.5 cm) wide strips.
8. Carefully pick up each strip, hold it by the ends, and twist it several times to create a spiral shape.
9. Place the twists on the prepared baking sheet, about 2 inches apart. Gently press the ends of each twist onto the sheet to help them hold their shape while baking.
10. Bake for 10-12 minutes, or until the twists are puffed, golden brown, and crisp.
11. Let them cool slightly on the baking sheet before transferring to a wire rack. Serve warm or at room temperature.
Nutritional Information
• Yields: 24 twists | Serving Size: 1 twist
• Amount Per Serving: Calories: 75 kcal | Carbohydrates: 4g (0.14 oz) | Fat: 6g (0.21 oz) | Sodium: 110mg | Protein: 1g (0.04 oz)
• (Note: This is an estimate and may vary based on used.)
Pro Tips
• For the flakiest results, keep your puff pastry as cold as possible. If it becomes soft or sticky while you’re working, pop it back in the fridge for 10-15 minutes.
• Use a pizza cutter for clean, even strips. It glides through the pastry layers without dragging or squishing them.
• For an extra golden, glossy finish, brush the twists with a beaten egg or a little plant-based milk before baking.
• Feel free to experiment with the filling! A sprinkle of vegan Parmesan or crumbled feta cheese over the tapenade adds a delicious, salty kick.
FAQ
Q: Can I make these black olive tapenade twists vegan
A: Absolutely! To make these twists fully vegan, simply use a brand of puff pastry made with vegetable oil instead of butter—many popular frozen brands are ‘accidentally vegan.’ Also, ensure your store-bought or homemade tapenade is dairy-free. For the optional glossy finish, brush the twists with plant-based milk instead of an egg wash before baking.
Q: What are some other vegetarian fillings for these puff pastry twists
A: These twists are incredibly versatile. For other delicious vegetarian fillings, try a sun-dried tomato pesto, a creamy spinach and artichoke dip, or a simple spread of dairy-free Boursin-style cheese mixed with fresh herbs. A sprinkle of vegan Parmesan or nutritional yeast over the tapenade also adds a wonderful savory flavor.
Q: How do I store leftover tapenade twists
A: Store any leftover twists in an airtight container at room temperature for up to 2 days. To bring back their flaky, crispy texture, we recommend reheating them in an oven or air fryer at 350°F (175°C) for about 5-7 minutes before serving.
Q: Is there a gluten-free option for this vegetarian appetizer
A: Yes, you can easily make this recipe gluten-free. Look for a sheet of gluten-free puff pastry in the freezer aisle of your grocery store and use it in place of the standard pastry. The black olive tapenade is naturally gluten-free, but it’s always a good idea to check the label to be sure.
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Savory Black Olive Tapenade Twists
Ingredients
Method
- Preheat your oven to 400°F / 200°C. Lightly grease a large baking sheet or line it with parchment paper.
- On a lightly floured surface, carefully unfold the thawed puff pastry sheet.
- Gently roll the pastry into a larger, thinner rectangle, roughly 10x12 inches.
- Cut the rectangle in half lengthwise to create two long, equal pieces.
- Spread the black olive tapenade evenly over one of the pastry halves, leaving a small border around the edges.
- Place the second pastry half directly on top of the tapenade-covered half. Gently press down and use the rolling pin to lightly seal the two layers together.
- Using a sharp knife or a pizza cutter, slice the pastry crosswise into ½-inch (about 1. 5 cm) wide strips.
- Carefully pick up each strip, hold it by the ends, and twist it several times to create a spiral shape.
- Place the twists on the prepared baking sheet, about 2 inches apart. Gently press the ends of each twist onto the sheet to help them hold their shape while baking.
- Bake for 10-12 minutes, or until the twists are puffed, golden brown, and crisp.
- Let them cool slightly on the baking sheet before transferring to a wire rack.
- Serve warm or at room temperature.
