Olive Star

This golden, flaky Fragata Olive Star is a show-stopping appetiser that’s as delicious as it is eye-catching. Perfect for sharing at parties, festive gatherings, or wine nights, this easy olive star recipe combines the buttery texture of puff pastry with the bold, authentic taste of Fragata olives.

Serves 6

Prep time 15 minutes

Cook Time 25 - 30 minutes

Difficulty Medium

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Ingredients

2 frozen puff pastry round sheets, thawed

1 can of Fragata Stoneless Manzanilla Olives filled with Garlic, blitz to make a paste

5 tablespoons of Fragata Stoneless Manzanilla Olives filled with Piri Piri Pepper, chopped

1 large egg, lightly beaten

Method

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Roll out 1 puff pastry sheet and place it on the prepared baking sheet. Spread olive paste evenly onto the pastry with the back of a spoon. Then add the chopped olives on top.

Roll out the second puff pastry sheet and place it on top.

Place a glass or mason jar face down in the center of the pastry. Use a sharp knife to cut the pastry into 4 equal strips, stopping at the border of the glass.

Cut through each quarter to make 8 strips, then once more to produce a total of 16 equal strips, while keeping the center intact.

Twist 2 strips away from each other, pull outward and seal seams together. Repeat with remaining strips until pastry resembles a star.

Brush top with beaten egg.

Bake in the preheated oven until puffy and golden brown, 25 to 30 minutes.

Cool slightly, about 5 minutes, before serving.