Let’s start our week off with a cute little green olive and puff pastry appetizer… This olive palmier recipe is very easy to make! A sheet of puff pastry, blended olives and a little olive oil is all you need to make a stunning little vegetarian nibble!
Yep, this palmier recipe is yet another little recipe that I made with a couple of leftovers.
Absolute yummers though!
A slab of ready rolled puff pastry, a handful of green olives…
You know the drill. I’m thinking of making these palmier appetizers again with black olives instead of green ones, or maybe a homemade tomato pesto with capers? That sounds tempting as well.
Puff Pastry Appetizer
Or why not just sprinkle the pastry with some dried herbs and a simple sprinkle of salt?
Simple and yet so delicious…
Besides, who doesn’t love the smell of freshly baked puff pastry!
It’s always a big hit to serve puff pastry bites as an appetizer. You might also like my mini ham and cheese appetizer crescents! That’s a lovely bite to make with kids.
It is super easy and fast to assemble.
Easy Green Olive Palmier Recipe
Are you more of a sweet tooth?
It is also very easy to turn this savory appetizer palmier recipe into a sweet bite for your coffee break. Instead of spreading the puff pastry with a salty green olive tapenade, just sprinkle it with a good dash of caster sugar or even brown sugar.
Also sprinkle some more on top of it while you are busy rolling the whole lot up. Then slice the pastry and pop the pieces in your oven: you just made your very own elephant ear cookies!
Do you love cooking with puff pastry?
Then also check out my most popular puff pastry recipe here on my website: my vol au vents puff pastry cups!
Enjoy!
Easy Green Olive Palmier Recipe
Let's start our week with a cute little green olive and puff pastry appetizer... This olive palmier recipe is very easy to make!
- 6" x 8" sheet puff pastry (16 cm x 20 cm)
- 10 green olives pitted
- 2 tbsp olive oil
- 1 tsp dried herbs
- pepper
- salt
- Transfer the pitted green olives to a clean blender.
Blend the olives into a fine crumble. Then add the olive oil and dried herbs. Season with a little pinch of pepper and salt. Pulse again until you end up with a crumbly tapenade kind of olive paste.
Place the puff pastry on a clean and lightly floured surface and then spread the top evenly with the fresh green olive tapenade.
Start rolling the dough up evenly. Roll both sides towards each other until they meet in the middle.
Wrap the dough roll in a piece of cling film and let it chill in the fridge for about 30 minutes. Then slice the dough roll up finely using a sharp knife and place the slices on a baking tray lined with baking paper. Sprinkle with a little extra salt.
then bake the palmier cookies for about 15 minutes in a preheated oven at 425°F (220°C) until crisp and golden. Remove the palmiers from the oven and let them cool for 5 minutes. Serve lukewarm while they are still crunchy and crisp.
