Frozen puff pastry makes preparation of these festive appetizers easier than you might imagine. Try dipping them in fresh pesto for added zip!

Ingredients
1/2 cup Peloponnese Pitted Kalamata Olives
1 1/2 tablespoons Carapelli Extra Virgin Olive Oil
3/4 cup crumbled basil-and-tomato-flavored feta cheese
2 tablespoons ground toasted almonds
1 (17-ounce package) frozen puff pastry
sheets, thawed
Carapelli Extra Virgin Olive Oil, for brushing onto pastry

Cooking Directions
Preheat oven to 400°F. In work bowl of food processor, combine olives and 1½ tablespoons olive oil. Process until fairly smooth. Place olive mixture in bowl and combine with feta and ground almonds. On lightly floured surface, roll each pastry sheet into a 14x10-inch rectangle. Cut sheet in half crosswise to make four (7x10-inch) pieces. Brush top of each piece with a small amount of olive oil. Top each of two pastry halves with the olive and feta mixture. Place remaining pastry halves on top and gently roll with a rolling pin to seal. Cut each filled sheet into 14 (½-inch) pieces. Cut each piece in half (for 56 strips). Twist strips into spirals and place two inches apart on a baking sheet, pressing down ends*. Brush with a small amount of olive oil. Bake 10-12 minutes or until golden brown. Serve warm or at room temperature. Makes 28 appetizer servings.

* May require two baking sheets to accommodate all the twists.

Preparation Time: 30 minutes

Total Time: 45 minutes

Wine Suggestions: Beaujolais, Red Zinfandel