Layered Taco Dip with California Green and Black Ripe Olives


The following post is in partnership with the California Olive Committee and written by Jen Rattie.

Sometime in my late teens I turned into a Cal-Mex lover. Anything that is taco-esque, I will eat. I love that it’s a versatile cuisine and you can play with so many different ingredients in the recipes—like California Ripe Olives.

I passed on my love of tacos, olives and all things Cal-Mex food to my kids, too. One of my son’s first foods was black olives. He was fascinated with the fact he could pop his fingers in the holes and eat them. However, they were no match for his chubby little fingers.

Over the years, we have tried many different types of recipes with a multitude of ingredients. One of the concoctions we came up with is a play on the seven-layer taco dip that has graced parties since the 70s. We do more of a parfait-style recipe because we have found it works great as a snack or lunch, especially in the kids’ lunch box. Last year I discovered bento-style lunch boxes which make it super fun for my daughter to eat this dip at school. It’s light, delicious and keeps well in a lunchbox.


Since I follow a Mediterranean diet, I eat this dip quite often for lunch, sometimes with tomatoes and corn chips. I make a snack out of it to eat while I am working because a lot of time I don’t have time to fully stop to eat. Also, typing plus a complicated lunch don’t mix. I need simple and flavorful at the ready.


I cannot stress enough how easy this is to pack for your kids’ lunch—and they will love it! You can prep most of the ingredients beforehand, too. Invest in a good bento box with ice pack inserts, a sharp knife to slice the California Ripe Olives, tomatoes and lettuce and you are good to go! One less thing to add to the morning craziness of getting the kids off to school.


Layered Taco Dip with California Ripe Olives


• 7 ounces of light sour cream or plain Greek yogurt
• 2 large tablespoons of taco seasoning
• ½ can of whole California black ripe olives
• ½ can of whole California green ripe olives
• 2 tomatoes (I like the Kumato variety)
• ½ bag of romaine lettuce, julienned
• ½ can of black beans, rinsed
• ½ cup shredded cheese


In a small bowl, mix the sour cream and taco seasoning together.
Slice both the black and green ripe olives plus the tomatoes.
Layer the ingredients in a bowl, small glass or bento box in the following order:
• Black beans
• Sour cream
• Shredded cheese
• Tomatoes
• Lettuce
• Olives

Served chilled for best taste with tortilla or corn chips. Add some fruit or additional vegetables for a balanced lunch or snack!