I’d Tapenade That Part II. Or, I’m too lazy to devise a clever title.

21 Jan

I’d like to tell you that the reason I haven’t posted in almost two months is because I’ve spent my summer break in Mykonos, lazing about beside the azure waters of the Mediterranean drinking ouzo and developing a steamy romance with a charming, muscular and deeply tanned Greek boy named Kostos.

But the sad reality is that I’ve actually been watching re-runs of Project Runway and eating cheese. So really, I’ve got no excuse.

Amongst all this laziness, however, my flatmates and I found the time to host an evening soiree (how’s that for tautology?) so we could show our parents our new abode. Now don’t get ahead of yourself here and assume I spent hours in the kitchen preparing. Oh, no. Instead I decided what I was going to make roughly three hours before they were due to arrive.

But the beauty of this recipe is that it only really takes half an hour to prepare and most of the ingredients can be found in your cupboard or fridge. It builds on a recipe I devised a few months back, albeit with a little more pompousness thrown in for good measure. Green olive tapenade* spirals are an easy and cheap addition to any soiree, evening or otherwise (which doesn’t really make sense) and are also quite delicious. Plus you might be able to get away with telling people you learned the recipe off a little old Greek woman on your trip abroad.

*As a side note, my computer tried to auto correct ‘tapenade’ to ‘tapeworm’. Well, I thought it was funny. But I’ve also spent the last two months in front of my television.

Green Olive Tapenade Spirals.

Green Olive Tapenade Spirals

Makes 32

1 quantity of green olive tapenade (recipe found here)

4 sheets of puff pastry, thawed

olive oil to brush


1. Preheat the oven to 200C and grease two baking trays.

2. Cut each sheet of pastry into eight strips.

3. On one end of each strip, place a small dollop of tapenade and roll into a spiral.

4. Repeat with remaining pastry.

5. Place the spirals on baking trays and lightly brush each one with olive oil.

6. Bake in the oven for around 15 minutes or until golden brown.

7 Responses to “I’d Tapenade That Part II. Or, I’m too lazy to devise a clever title.”

  1. thatjennie February 2, 2011 at 4:01 am #

    Yum yum yum. I bought an entire jar of olives on a whim two days ago and have been staring at them since. I am now inspired :). I’ll let you know how I go!

  2. thewonderingchef March 4, 2011 at 2:22 pm #

    such a great idea! The taste must be so rich! I don`t use much olive tapenade in my cooking..dunno why..u just gave me a few ideas:)

  3. nancyc March 4, 2011 at 2:44 pm #

    I love olives, and easy recipes, too–thanks for sharing this one!

  4. freshandfoodie March 4, 2011 at 3:46 pm #

    This is perfect! I have some puffed pastry in the freezer that I’ve been looking to use up, plus I love, love, love olives. Great idea.

  5. Katherine March 5, 2011 at 8:43 pm #

    Have you tried this with black olive tapenade? It sounds really fun and simple.

  6. Tammy McLeod March 7, 2011 at 5:20 am #

    They’re gorgeous and look really tasty too! Maybe with pesto as well?

  7. rsmacaalay March 7, 2011 at 8:06 am #

    Those pastries looks so yummy!

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