This compote is one of those unexpected combinations that somehow makes complete sense the moment you taste it. Sweet-tart berries, briny Kalamata olives, and juicy cherry tomatoes all simmer down together into a loose, jammy sauce that's deeply savory with just a hint of floral sweetness from the honey. Turmeric and fresh thyme give it a warm, aromatic backbone, while a squeeze of lemon at the end keeps everything bright and balanced. The whole thing comes together in a single saucepan with nothing more than pantry staples and fresh produce — no grains, no fillers, no hidden additives to second-guess. It's naturally free of any grain-based ingredients, so you can serve it confidently without scanning labels or worrying about cross-contact. Spoon it over grilled chicken, stir it into yogurt, or pile it onto a cheese board for a showstopping appetizer that looks far more impressive than the effort involved. Finish with torn fresh basil if you have it — that little flourish takes the whole dish somewhere truly special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
Add the cherry tomatoes and cook, stirring occasionally, until they begin to soften and release their juices, about 4–5 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)