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