Meal Pattern Minute: Olives

When planning Child and Adult Care Food Program (CACFP) menus, even the smallest ingredient, like olives, can raise big questions. Are they just a flavorful garnish, or can they credit towards the vegetables component? Understanding how foods are credited is important for staying compliant while offering appealing meals that participants enjoy. 

Tune into this Meal Pattern Minute featuring Isabel Ramos-Lebron, MS, RDN, LD, where she explains when olives may be creditable in the CACFP.  

Transcript: The answer is that it depends. Olives are creditable in the CACFP as a vegetable component. However, if olives are used only as a garnish and the amount served does not meet the creditable minimum serving size, they cannot be credited toward the vegetable component. In that case, another creditable vegetable must be served in a sufficient quantity to meet CACFP meal pattern requirements. 

Staying on top of crediting rules helps ensure your meals are both compliant and nutritious. Explore the resources below and keep building menus that meet CACFP regulations with confidence! 

• USDA CACFP Crediting Handbook 
  • A guide explaining how foods are credited across all meal components, including olives. 
• USDA Food Buying Guide
  • Explore this interactive web-based tool that identifies vegetables that are creditable in the CACFP, including yield information. 
• USDA Crediting Vegetables in the Child Nutrition Programs Tips Sheet 
  • USDA guidance on vegetable components, including crediting and meal pattern requirements. 
• Webinar Recommendations 
  • Serving Vegetables in the CACFP (Free) 
    • This webinar presents creative and appealing ways to offer vegetables in CACFP meals and snacks. It highlights menu planning flexibilities and features a frequently asked questions section that addresses common concerns about serving vegetables as part of reimbursable breakfasts, lunches, suppers and snacks in the CACFP. 
  • Vegetables in the CACFP ($) 
    • Vegetables provide essential vitamins, minerals and fiber to support growing bodies. But getting kids excited about eating them? That's where strategy and creativity come in. We'll focus on practical, easy-to-implement ways to serve vegetables in the CACFP meal pattern. 
• Recipe Suggestion  
  • This Curry Vegetables recipe features a colorful mix of vegetables simmered in a warm, flavorful curry sauce, creating a nutrient-rich dish that fits well into CACFP menus. It’s a versatile option that can help meet vegetable component requirements while introducing bold, kid-friendly flavors. 

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