Tapanades usually have anchovies and capers. But I really don't like either of those. Neither do most kids. But I do love olives and so do my kids. The bonus is that for the most part they are really good for you. So I have developed a number of olive tapenades that are perfect for snacks. You can use them as a dip with vegetables, or spread on thinly sliced baguette or crackers. My one piece of advice is get good olives. I buy Kalamata and Castelvetrano in big jars at Costco and get specialty olives at the olive bar at Whole Foods. Here is the first in many tapenades.
  • 1 Cup Kalamata Olives
  • 1/2 Cup Castelvetrano Olives
  • 1 Small Sweet Red Pepper
  • 1/8 Cup Sweet Pickles (I Do A Quick Pickle Of My Own, But Hamburger Slices Work Well)
  • 1/2 Tablespoon Olive Oil
  • 1/2 Teaspoon Red Wine Vinegar
  • Small Splash Of Sweet Pickle Juice
  • Whole Wheat Baguette
  • Low Fat Gouda Cheese

  1. Place all ingredients into a food processor.
  2. Pulse scraping down the sides until a chunky paste forms.
  3. Dip or spread.

About 7 servings

About 90 Calories Per Tapenade Serving Only - Extra For Cheese And Bread

I served this on a whole wheat baguette thinly sliced with a low fat creamy Gouda cheese from Wisconsin. But you could use other ingredients such as crackers, vegetables, tomatoes or even serve it with eggs or steak. It is very versatile.