• Green olive grissini (Petrina Tinslay)Source: Petrina Tinslay

The sharp taste of fresh green olives add extra flavour to traditional grissini.






Skill level

Average: 5 (1 vote)



  • 350 g jar green olives, drain and reserve the juice for the TFD's dirty bloody Mary mix
  • 2 tbsp baby capers in brine, drained
  • 1 garlic clove
  • 2 tbsp extra virgin olive oil
  • salt and pepper, to taste
  • 1 sheet frozen puff pastry

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 200ºC (400ºF). Combine the olives, capers, garlic, olive oil, salt and pepper in a small food processor and process to form a paste.

Lay the sheet of puff pastry on its plastic liner onto a chopping board. Using a ruler to guide you and a pizza wheel, cut 1 cm strips of the pastry, trying to keep the strips together.

Spread 2 tablespoons of the green olive paste onto the sheet of strips. Take each strip and give it 2–3 twists and then place onto a lined oven tray.

Bake for 10–12 minutes or until golden, remove from the oven and allow to cool on the tray. Store in an airtight container.


Cook's notes

• Store left over green olive paste in a jar in refrigerator for up to 1 month, use on bruschetta, pizzas or through pasta.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.