Instructions

1. Put the olives, garlic, capers and parsley into a small food processor and whiz until you get a coarse mixture (alternatively you can use a pestle & mortar).
2. Add enough olive oil and lemon juice to make a spreadable paste - it shouldn’t be too thin though!
3. Preheat the oven to 190°C.
4. Unroll the dough or pastry on a clean work surface.
5. Stamp out bat shapes, using cookie cutters. Lightly brush each with pizza sauce or ketchup, particularly around the edges, then spread the tapenade over them, using a spoon or silicon brush.
6. Place the bats onto a baking sheet, lined with parchment paper. (You might need 2 trays).
7. Put the tray in the oven and bake the bats for 10-15 minutes until golden brown around the edges.
8. Let them cool and serve.