Tapenade
9 2156

Wee Tapenade

Share

Yum

I try to shy away from creating recipes for weelicious that may come across as being too gourmet or adult (for lack of a better word) for kids. Part of the reason for that is because a lot of parents I know don't think their kids will like foods that seem too "grown up" and so they don't even bother trying to see how their kids will like them. I'm not talking about having a go at getting your kids to eat buffalo for dinner, but the occasional recipe outside of their comfort zone can be really fun, refreshingly delicious, and, who knows, maybe a new family favorite.

I'm always a bit shocked when I encounter kids who love olives, but when you think about it, what's not to love? Their lightly salty, briny flavor can be addictive for some people and when the pits are removed, they're perfect for packing into a school lunch or making into a spread (or tapenade) like this one. There are tons of variations on tapenade that I've tried throughout the years, but I added some grated parmesan to this one knowing that the addition of cheese will sell almost anything edible to my son. As per usual, I let Kenya help me measure out the ingredients, whiz them together in the blender and then spread it on bread with cream cheese for his school lunch. But the real surprise was what a big hit it was with my wee one. I couldn't believe how much Chloe loved this recipe from her first bite. In fact, you can watch her introductory taste here.

Whether you're serving this to adults on toast points for a get together, to your big kid as a spread on a sandwich or to your one year old as baby food, I find it's an uncommon treat that everyone will love.

Wee Tapenade  (Makes 1 1/2 Cups)

  • Rating:
    Rate this recipe
I try to shy away from creating recipes for weelicious that may come across as being too gourmet or adult (for lack of a better word) for kids. Part of the reason for that is because a lot of parents I know don't think their kids will like foods that...

Ingredients

  • 1 1/2 cup pitted kalamata olives (or 1 12 oz. jar, drained)
  • 1/2 cup parmesan cheese
  • 2 tablespoons olive oil
  • 1 garlic clove
  • 6 fresh basil leaves
  • 1 tablespoon lemon juice

Preparation

  1. 1. Place all the ingredients in a food processor and puree until smooth.
  2. 2. Spread on toast points, crackers, or on a sandwich and serve.
Wee Tapenade

Nutrition Information

Related Recipes

Comments






  1. Pingback: The Courier » 5 Valentine School Lunch Ideas

  2. Pingback: Day Two | Momma's Lunchbox

  3. Sarabeth

    October 23, 2012 at 1:04 pm

    This looks great – we’ll have to give it a whirl! And Chloe is too stinking cute in the tasting video I can’t even stand it! :)

  4. Pingback: Jamaican Curry Chicken Recipe

  5. Pingback: sell anything

  6. Pingback: Kamikaze Drink

  7. Ashley

    July 30, 2011 at 9:41 pm

    This is excellent! Can you recommend how long it keeps in the fridge? How about freezing it?

  8. BrittanyBarrett

    June 26, 2011 at 12:31 pm

    why is mine not quite as dark as yours?

  9. Lisa

    January 7, 2011 at 5:31 pm

    Yum! I cannot believe how good this is….just made it to spread on our buns for mediterranean burgers tonight. So good! Thanks!