Olives are one of those foods that can go either way with kids. Some kids find them too salty; others (like ours) cannot get enough. We’ve taken to stashing the olives on the highest shelf of the fridge because once our kids get started they can’t stop.
At snacktime, olives can be a tasty way to give your kids their salt fix without getting a calorie or fat overload (in other words, skip the potato chips). Plus olives have no cholesterol and they’re high in monounsaturated fatty acids (a.k.a. the “good” fats). Oh, and they’re actually a fruit – who knew?
We had a chance to try some tasty black olives from Lindsay Olives while we were at Camp Blogaway, and when we heard about their recipe contest we had a little brainstorm: Our kids love making their own tostadas, Mexican-style, so why not use the olives to give Greek tostadas a try? The kids can help prep the ingredients and then everyone in the family can make his or her own:
4 medium-sized pita bread rounds
1/2 cup plain Greek yogurt
1 cup pitted black olives, coarsely chopped
2 cups lettuce, chopped into thin strips
1 medium tomato, chopped
1 small cucumber, chopped
4 ounces feta cheese, crumbled
4 sprigs fresh dill
Extra virgin olive oil and red wine vinegar
Toast the pita breads in a toaster oven until warm and crispy and just barely browned. Spread a thin layer of yogurt on each pita. Divide the olives equally among the pitas and spread the olives in a layer on top of the yogurt. Repeat with the lettuce, tomatoes, cucumbers, feta cheese, and dill. Top each tostada with a splash of extra virgin olive oil and red wine vinegar. Serve immediately. Serves four.
Alternatively, you can just eat the olives plain, one after another, right out of the jar. Just make sure you put them back on the top shelf of the fridge when you’re finished.
Disclosure note: We received the can of olives as a gift from Lindsay Olives at Camp Blogaway – thanks, Lindsay Olives team!