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.
