Seed Oil Free Mediterranean Tomato, Olive & Berry Compote
Extra virgin olive oil is the only fat in this recipe, making it a clean, straightforward choice for anyone avoiding industrially processed seed oils like canola, sunflower, or soybean oil. What you get instead is a rich, jammy compote built on golden garlic, burst cherry tomatoes, and briny Kalamata olives — then deepened with fresh berries that slowly break down into something almost wine-like. A touch of turmeric and thyme give it warmth and herbal brightness, while honey and lemon juice at the finish balance the savory notes with just enough sweetness and acidity. The result is somewhere between a sauce and a relish — loose enough to spoon over grilled fish or roasted chicken, but thick enough to hold its shape on a slice of crusty bread. It comes together in a single saucepan with no complicated technique, just patience and a good stir every few minutes. Torn fresh basil scattered over the top right before serving pulls the whole thing together beautifully. This is the kind of recipe that looks and tastes far more impressive than the effort it actually requires.
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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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