Cinnamon Free Mediterranean Tomato, Olive & Berry Compote
This compote is one of those dishes that sounds unexpected but tastes completely inevitable — sweet, savory, briny, and bright all at once. Garlic-infused olive oil forms the base, then cherry tomatoes melt down into a silky backdrop for Kalamata olives and fresh mixed berries that slowly break down into a loose, jammy sauce. A touch of turmeric and fresh thyme give it warmth and herbal depth without leaning on any of the spices that can sneak into store-bought condiments and sauces. For anyone navigating a sensitivity to cinnamon, that's actually a bigger challenge than it sounds — so many compotes, chutneys, and Mediterranean-style relishes rely on warming spice blends that include it. Here, every ingredient earns its place on its own terms. A finish of honey and lemon juice pulls the whole thing together with just enough sweetness and acidity to make it sing. Serve it warm with torn basil scattered on top, and watch it disappear over grilled bread, roasted chicken, or a generous wedge of cheese.
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and roughly chopped
- 1 cup mixed fresh berries (blueberries, raspberries, or blackberries)
- 1 tsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp black pepper, freshly ground
- 1 tbsp honey
- 1 tbsp fresh lemon juice
- salt, to taste
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as garlic can brown quickly.
- 2
Add the cherry tomatoes and cook, stirring occasionally, until they begin to soften and release their juices, about 4–5 minutes.
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