Caffeine 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 it real depth, while fresh mint and lemon zest keep everything tasting lively and clean. Because the pomegranate and herbs are stirred in by hand rather than blitzed in the food processor, the arils stay whole and jewel-like, adding little pops of sweetness against the savory olive base. A short chill in the fridge is all it takes for the cumin, capers, and garlic to come together into something that tastes like it took far more effort than it did. Serve it with crusty bread, crackers, or alongside roasted vegetables and it will disappear fast. Every single ingredient here is naturally free of caffeine, so there's nothing to second-guess — just bold, herb-forward flavor from start to finish.
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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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