Olive Sticks

Instructions

1. Heat the oven to 200 degrees Celsius circulating air.
2. Cut a rectangular puff pastry (42x26 cm) on a cutting board into two pieces. Don't put a baking paper below the dough.
3. Line up the olives (alternate the piment and the anchovy olives) in 5 rows in parallel to the smaller side of the dough.
4. Coat the dough between the olives with milk. Pour generously with dried provençal herbs. Salt to taste.
5. Put the other half of the dough on top and coat with milk.
6. Cut the dough in the middle purpendicular to the olive rows.
7. Cut the dough between the Olive rows (resulting in 10 rows)
8. Cut the rows of olives in the middle (resulting in 20 sticks)
9. Line a baking tray with baking paper, transfer the sticks carefully from the cutting board to the baking tray and bake for approx. 20 minutes.
10. Cool the sticks on a grid.