Pecan Free Mediterranean Tomato, Olive & Berry Compote
This compote is one of those dishes that sounds unexpected but tastes completely inevitable — sweet berries, briny olives, and juicy cherry tomatoes all collapsing together into something deeply savory and a little jammy. The base starts with golden-edged garlic in good olive oil, and from there the whole thing builds into a rich, spoonable sauce with real depth. Ground turmeric gives it a warm, earthy undertone, while a finishing hit of honey and fresh lemon juice keeps everything bright and balanced. It's the kind of recipe that makes you rethink what a compote can be. Tree nut allergies can make Mediterranean-inspired dishes tricky when store-bought blends or restaurant versions sneak in unexpected ingredients, but every component here is straightforward and easy to verify. Serve it warm with torn basil scattered on top, and it works beautifully spooned over grilled fish, stirred into grain bowls, or simply scooped up with crusty bread.
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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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