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Olive Puffs


"These puff pastry-wrapped olives are our family's favorite holiday appetizer. We make them with a variety of olives - pimento stuffed green, plump kalamata, Provencal - just make sure they are pitted. We like to use strongly flavored olives; the flavor of canned ripe olives disappears in the puff pastry. You can make these ahead, and freeze; allow 30 minutes for the pastry to thaw before baking. Another advantage: the kids like to make them and eat them."
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40 m servings 230 cals
Original recipe yields 12 servings


  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.
  3. Bake for 20 minutes, or until golden brown.

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Read all reviews 31
  1. 39 Ratings

Most helpful positive review

I used crescent rolls and cut the triangles into 3 separate pieces. I tried the phyllo dough but thought it was too difficult to use! I pressed shredded cheddar cheese into the dough. Sprinkled ...

Most helpful critical review

The olives made it a little salty, but I didn't follow the recipe. I used pillsbury crescent roll dough as another reviewer suggested, so maybe that is why. I also added cheese per another revie...

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Most positive
Least positive

I used crescent rolls and cut the triangles into 3 separate pieces. I tried the phyllo dough but thought it was too difficult to use! I pressed shredded cheddar cheese into the dough. Sprinkled ...

These are awesome appetizers....and I don't even like green olives. When I had them at a party...the hostess had added cheddar cheese to the recipe. She finely shredded the cheese and sprinkled ...

I used the samller green olives with pimento and also larger garlic stuffed ones and the smaller ones worked best. I would probable cut the big ones in half next time. More pastry around the o...

These look like pinwheels. Wrap the pastry strips around the green sides of the olives so that the pimiento is visible. This way, you have a nice red & green hors d'oeuvre for Christmas. Thes...

Everyone loved these, and they were so easy. For the second batch, I sprinkled garlic salt on the pastry- which added a nice touch. GREAT recipe!

Delicious and easy. Taste even better when you press cheddar cheese in the dough before adding the olive.

These were fun! I made this for my annual Halloween-themed dinner last night and they turned out well. I pressed a little grated cheddar cheese into the pastry as well, and that made them even...

WOW so delicious!!! I made these with garlic olives I got from an olive bar, and they were AMAAAAZING

I give this 5 stars for being perfect in itself and the perfect jumping off place for time I will at a little grated cheese pressed into the pastry, or a dab of pesto, or an...