Black Olive & Pecan Pinwheels

Black Olive & Pecan Pinwheels

If you’re short on time, make these pinwheels in advance; refrigerate the rolled log in plastic wrap. Then just slice and pop them in the oven when your guests arrive!

  • prep
  • cook
  • 8-10 servings


  • 1 can Lindsay Black Ripe Olives, divided

  • ⅓ cup Pecans

  • ½ cup grated Parmesan Cheese, divided

  • 1 Lemon, juiced

  • ¾ cup Olive Oil

  • ½ teaspoon Salt

  • ¼ teaspoon Black Pepper

  • 1 sheet Puff Pastry, thawed

  • ¼ cup Parsley, chopped

  • 1 Egg

Cooking Directions

  1. Defrost the store-bought puff pastry in your refrigerator for at least 4 hours up to overnight.

  2. Preheat your oven to 375°F degrees.

  3. Drain the can of Lindsay Black Ripe Olives, reserving 5 olives in a separate bowl.

  4. To make the olive and pecan pesto, add the drained olives to a food processor along with the pecans, ¼ cup of grated parmesan cheese, the juice of 1 lemon, ¾ cup of olive oil, salt and pepper. Blend until smooth.

  5. On a clean and lightly floured surface, place the puff pastry sheet down, then liberally add the olive and pecan pesto, reserving about ⅓ cup for dipping.

  6. Next, top with chopped parsley, the remaining olives (sliced), and the remaining parmesan cheese.

  7. Roll pastry dough into a tight cylinder and cut into 8-10 slices.

  8. Place the pinwheels on a parchment lined baking sheet, leaving at least 1 inch of space between pinwheels.

  9. Brush each pinwheel with a bit of egg. Bake in the preheated 375°F degree oven for 15-20 minutes.

  10. Place on a serving platter with the remaining olive and pecan pesto and cocktail napkins. Garnish with a bit more parsley. Serve immediately.