Preheat the oven to 200C. Blend black olives with olive oil, anchovies, garlic and fresh thyme until you have a smooth tapenade. Roll out a sheet of puff pastry and smear it with the olive tapenade. Cut thin slices of Castello Creamy White and place evenly over the sheet of puff pastry. Roll the puff pastry from each side until the two rolls meet in the middle – forming two even-sized rolls. Cut the roll into slices (1 cm) so you can see the nice butterfly space of the roll. Place on a baking tray and bake for 15 minutes at 200C – or until the palmiers are nice and golden.