Ingredients

• 2 sheets savoury pastry
• ¼ cup finely grated parmesan cheese
• 2 tblsp tapenade or green olive paste
• 32 marinated and stoned black or green olives

Method

1. Sprinkle each sheet of pastry with 2 tblsp parmesan cheese. Roll lightly so cheese is pressed into the pastry. Cut each square of pastry into 16 equal smaller squares.
2. To wrap each olive, turn the square of pastry over so parmesan is on the outside. Place a smidge of olive paste in the centre and put an olive on top.
3. Bring 4 corners to top and centre and squeeze together.
4. Place on a greased oven tray. Bake at 190°C for about 15 minutes or until pastry is golden brown. Serve warm.