Almond Free Pomegranate & Mint Olive Tapenade
This tapenade is a showstopper — briny, bright, and just a little unexpected thanks to the burst of pomegranate arils folded in at the end. The combination of Kalamata and green olives gives you a depth of flavor that's both bold and balanced, while the fresh mint and lemon zest keep everything tasting lively and clean. Because the pomegranate arils and herbs are stirred in by hand rather than blitzed in the food processor, they stay whole and vibrant, giving every scoop a little pop of sweetness against the savory olive base. Many store-bought tapenades sneak in nut-based ingredients or are processed on shared equipment, so making your own from scratch means you know exactly what's in the bowl. The ingredient list here is entirely tree-nut-free from start to finish — no almonds, no almond oil, no hidden surprises. A short chill in the fridge lets the cumin, capers, and garlic meld into something that tastes like it took far more effort than it actually did. Serve it with crusty bread, crackers, or alongside grilled vegetables and watch it disappear fast.
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Learn more →Ingredients
6 servings
- 1 ½ cups pitted kalamata olives
- ½ cup pitted green olives
- ½ cup pomegranate arils
- 3 tbsp extra virgin olive oil
- 2 tbsp capers, drained
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small garlic clove, minced
- ¼ cup fresh mint leaves, loosely packed
- ¼ tsp black pepper
- ¼ tsp ground cumin
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the Kalamata olives, green olives, capers, garlic, lemon juice, lemon zest, black pepper, and cumin in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and no whole olives remain, but the texture is still chunky — not a smooth paste.
- 2
Add the extra virgin olive oil and pulse 3–4 more times until the oil is incorporated and the tapenade holds together loosely.
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