Process first 4 ingredients in a food processor until smooth, stopping to scrape down sides.
Unfold pastry sheet onto a lightly floured surface, and press out fold lines. Roll to a 12- x 10-inch rectangle.
Spread olive mixture over lengthwise half of rectangle to within 1 inch of long edge; fold remaining pastry half over filling. Roll gently with a rolling pin to flatten; pinch edges to seal. Cut crosswise into 20 (1/2-inch) strips. Twist each strip 3 times, and place on a lightly greased baking sheet.
Bake at 400° for 12 to 15 minutes. Remove to wire racks to cool. Store in an airtight container.