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Olive Crisps Recipe

Olive Crisps

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (64)

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Average Rating:

Total Reviews: 64

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  • on November 27, 2010

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    These are amazing! I have made these several times and they have been a hit every single time. I have tweeked the recipe a bit but what an easy and delicious appetizer. Yummy!

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  • on June 02, 2009

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    When I make these I use less tomatoe paste than Sandra and I have customized it in many ways. I have used chopped artichokes instead of olives, and also olive tapinad in green and black versions. I have used carmalized onions with motz cheese, parm cheese and feta. Top with some chopped parsley and they are great. I think the trick is to make the roll, chill it well and slice it no more than a half an inch. Bake on parchment paper and make sure you do brush it with a beaten egg but not too much. (I have also used egg subsitute and it works great. You can be very inventive with this recipe. Give it a try.

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  • on March 18, 2009

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    http://www.puffpastry.com/recipedetail.aspx?recipeID=26308&rc=-1

    Look     familiar?

    Sandra Lee cannot cook. Her recipes are extremely unhealthful, cost more than making food from scratch, and are unnecessarily complex and time-consuming to make. Anything that those three doesn't cover tastes (not to mention looks awful. She doesn't even know most of the food terminology nor is she apparently familiar with any of the cultures she imitates in her "themed" episodes. She should be given a sentence, not a show.

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  • on January 13, 2008

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    These were easy and very flavorful. I accidentally used the full amount of ingredients on one sheet and they still came out awesome. I'm actually making more so I can bring some to work tomorrow for my friends. The best thing about this recipe is that it is very versatile in the regards that you can put whatever ingredients you wish.

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  • on January 24, 2007

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    I thought they turned out very nice. They are pretty and cripy. I plan to serve these at a tea party for 225 women. Thanks for a recipe that can be made ahead and frozen.

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  • on January 04, 2007

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    Easy & impressive recipe. Just make sure your puff pastry is fresh, else they'll just be soggy. I also like to omit the tomato paste & use pesto or sun-dried tomato relish instead of the tapenade. Thanks Sandy!

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  • on January 01, 2007

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    I followed the suggestion to drain the olive tapenade. I used sundried tomato spread and was generous with the cheese. They were wonderfully crisp and tasty - a hit at the New Years Eve party!

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  • on December 28, 2006

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    I made these for the first time on Christmas Day. Everyone, even those who don't care for olives, raved about them! This recipe went out the door with all of my guests!

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  • on December 21, 2006

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    I took these to work for the holidays. Everyone raved over them and wanted the recipe. They couldn't believe they were so easy to make. They looked and tasted like it was much harder!

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  • on December 21, 2006

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    A very tasty treat,quick and easy. Who would think anything that looks so chic could be done so simply.

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