Gluten Free Mediterranean Tomato, Olive & Berry Compote
This compote is one of those dishes that sounds unexpected but tastes completely inevitable — sweet berries and briny Kalamata olives turn out to be a match made in Mediterranean heaven. Garlic-infused olive oil forms the savory base, while cherry tomatoes melt down into a jammy, glossy sauce that ties everything together. A touch of turmeric adds warmth and a gorgeous golden hue, and the honey and lemon juice stirred in at the end give it that perfect sweet-tart finish. Every single ingredient here is naturally free from gluten, so there's no swapping, substituting, or second-guessing required — just straightforward, wholesome cooking. Serve it warm with torn fresh basil scattered on top, and it works beautifully spooned over grilled proteins, stirred into grain bowls, or alongside crusty gluten-free bread for dipping. It's the kind of recipe that looks impressive enough for a dinner party but comes together in one saucepan with minimal fuss.
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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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