Makes 1 cup
Our boys love black olives. They like them sliced into dishes and salads, they like them plain for putting on their finger tips and popping off with their mouths, and they love them in this tapenade, an olive-based dip.
Since olives are a wonderfully affordable source of lots of good vitamins and minerals, as well as healthy fats, we make olives available as often as the boys ask for them. Try this dip with cucumber, carrots, or even rolled up in pepperoni slices—yum!
INGREDIENTS
• 1 (6 oz) can black olives, strained and rinsed
• 1 C raw walnuts
• 1 garlic clove
• ½ tsp salt
• 1 Tbsp vinegar
• 1/3 C olive oil
INSTRUCTIONS AND HOW KIDS CAN HELP
1. In food processor or blender, purée olives and walnuts for one minute on high.
2. Add garlic, salt, and vinegar and pulse a few times.
3. With processor on high, pour in oil in thin stream until a thick paste forms (scrape the sides and blend again until smooth).
4. Serve at room temperature or cold; store in the refrigerator for at least a week.
