Blend the olives into a fine crumble. Then add the olive oil and dried herbs. Season with a little pinch of pepper and salt. Pulse again until you end up with a crumbly tapenade kind of olive paste.

Place the puff pastry on a clean and lightly floured surface and then spread the top evenly with the fresh green olive tapenade.

Start rolling the dough up evenly. Roll both sides towards each other until they meet in the middle.

Wrap the dough roll in a piece of cling film and let it chill in the fridge for about 30 minutes. Then slice the dough roll up finely using a sharp knife and place the slices on a baking tray lined with baking paper. Sprinkle with a little extra salt.

then bake the palmier cookies for about 15 minutes in a preheated oven at 425°F (220°C) until crisp and golden. Remove the palmiers from the oven and let them cool for 5 minutes. Serve lukewarm while they are still crunchy and crisp.