These puff pastry wrapped olives are our family’s favorite holiday appetizer. We make them with a variety of olives – pimento stuffed green, plump kalamata, Provencal – just make sure they are pitted. We like to use strongly flavored olives; the flavor of canned ripe olives disappears in the puff pastry. You can make these ahead, and freeze; allow 30 minutes for the pastry to thaw before baking. Another advantage: the kids like to make them and eat them.

24 pimento-stuffed green olives
1 (17.25 ounce) package frozen puff pastry, thawed

Preheat oven to 400 degrees F (200 degrees C). Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet. Bake for 20 minutes, or until golden brown.