Baked Pastry-Wrapped Olives
We love wrapping pitted green or black olives—or better yet, a combination—in premade puff pastry. The buttery dough envelops the salty; meaty olives to create a truly addictive combination. Make these ahead of time, freeze them, and pop them in the oven directly from the freezer. Make a lot—they tend to go fast!
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party, Cocktail Party, Family Get-together, Formal Dinner Party, game day
Recipe Courseappetizer, hors d'oeuvre
Dietary Considerationappetizer, hors d'oeuvre
Five Ingredients or LessYes
Taste and Texturebuttery, crisp, juicy, salty
- 2 sheets frozen puff pastry (about 1 pound), thawed if frozen, but well chilled
- About 30 large pimiento-stuffed green olives or pitted green or black olives
Lay the pastry on a clean work surface. Using a small, sharp knife or a pizza cutter, cut fifteen 2-inch squares from each pastry sheet (30 total). Place an olive in the middle of each pastry square and gently roll the dough around it into a ball or simply fold the dough around the olive, exposing the olive through the sides. Place on an ungreased baking sheet or freeze for up to 2 months in a plastic container, making sure the pastry pieces don’t touch each other.
Place a rack in the middle of the oven and preheat to 400 degrees F. Bake the olives for 15 to 17 minutes, turning them once halfway through baking. The pastry should be a pale golden brown on both sides. If baking the olives straight from the freezer, bake for closer to 20 minutes. Serve hot. (Warn people to let them cool for about a minute before biting into one; they are very hot.)
You can line the pastry with various flavorings before you wrap the olive. Consider any of these possibilities:
Finely chop 3 tablespoons fresh rosemary, basil, or thyme and press into the pastry.
Press about ½ cup grated hard cheese into the pastry before you cut it into squares.
Add a very light sprinkle of grated lemon zest to the pastry.
Add a very light sprinkle of red chile flakes or cayenne pepper on top of the pastry.
2010 Jonathan King, Jim Stott, Kathy Gunst