Olive Tapenade Twists

Instructions

1. Prepare the tapenade
   In a food processor, combine the Kalamata olives, green olives, garlic, capers, thyme leaves, lemon juice, olive oil, and black pepper. Pulse until you have a coarse paste, stopping to scrape down the sides as needed. The mixture should be spreadable but still have some texture.
2. Prepare the pastry
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Unroll the puff pastry sheet onto a lightly floured surface and roll it out slightly to form a rectangle approximately 12x14 inches (30x35 cm).
3. Spread and fold
   Spread the olive tapenade evenly over the entire surface of the pastry, leaving a 1/4-inch (0.5 cm) border around the edges. Fold the pastry in half lengthwise, pressing gently to seal the edges. Using a sharp knife, cut the folded pastry crosswise into strips about 3/4-inch (2 cm) wide.
4. Twist and shape
   Take each strip and twist it several times, holding both ends and twirling in opposite directions to create a spiral. Place the twisted strips on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart, as they will expand during baking.
5. Add finishing touches
   Brush each twist with the beaten egg wash. If using, sprinkle with grated Parmesan cheese for added flavor and a golden crust. Gently press the cheese onto the pastry to help it adhere during baking.
6. Bake to perfection
   Bake in the preheated oven for 12-15 minutes, or until the twists are puffed up and golden brown. Watch them carefully towards the end as they can burn quickly due to the oil in the tapenade.
7. Cool and serve
   Allow the twists to cool on the baking sheet for 5 minutes before transferring to a wire rack or serving platter. They can be enjoyed warm or at room temperature as an appetizer or snack.