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 light 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. I added some grated Parmesan to this one, knowing that the addition of cheese can sell almost anything edible to my kids.
As per usual, I let them help me measure out the ingredients, whiz them together in the blender, and then spread the final result on bread with cream cheese for their school lunch. They love it.
1½ cups pitted kalamata olives (or one 12-ounce jar, drained)
½ cup grated Parmesan cheese
2 tablespoons olive oil
1 garlic clove
6 fresh basil leaves
1 tablespoon lemon juice
1. Place all the ingredients in a food processor and puree until smooth.
2. Spread on toast points, crackers, or on a sandwich.