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Savory palmiers with olive tapenade

Savory palmiers with olive tapenade

Cook 30 mins 4 servings

Portrayed in sheer elegance with a smooth twist – our recipe for Savoury Palmiers with Olive Tapenade is sure to take centre stage as an appetiser or entrée. Swirled with a coating of homemade tapenade, gold-hued puff pastry provides a crisp crust and delicate contrast next to strong-natured anchovies, garlic and olives.

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  • 100 g black olives
  • 2 garlic cloves
  • 2 anchovies
  • 3 tbsp olive oil
  • ½ juice of a lemon
  • 1 sprig thyme
  • 150 g Castello® Creamy white
  • 1 roll puff pastry


1. Preheat the oven to 200°C.

2. Blend black olives with olive oil, anchovies, garlic and fresh thyme until you have a smooth tapenade.

3. Roll out a sheet of puff pastry and smear it with the olive tapenade.

4. Cut thin slices of Castello® Creamy White and place evenly over the sheet of puff pastry.

5. Roll the puff pastry from each side until the two rolls meet in the middle – forming two even-sized rolls.

6. Cut the roll into slices (1 cm) so you can see the nice butterfly space of the roll.

7. Place on a baking tray and bake for 15 minutes at 200°C – or until the palmiers are nice and golden.