Olive twists

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Chop the capers and the anchovy fillet and mix with the (olive) tapenade, the chopped fresh parsley and some drops of oil.

Spread the slices puff pastry with the mixture and cut the slices in strips of 1.5 cm.

Take the two ends and twist 4 times in opposite direction.

Bake on a baking sheet with baking paper 8-10 minutes until golden brown.