Cashew Free Pomegranate & Mint Olive Tapenade
This tapenade is a genuinely exciting twist on a Mediterranean classic — 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 depth and a slight sharpness, while fresh mint and lemon zest keep everything tasting alive and vibrant. Folding the pomegranate and herbs in by hand rather than blitzing them in the food processor is a small but brilliant move — the arils stay juicy and whole, and the mint doesn't turn muddy or dark. A short chill in the fridge lets all those flavors settle into each other, so what comes out is cohesive and complex without any extra effort. Many store-bought tapenades and spreads sneak in nut-based oils or are processed on shared equipment, making this homemade version a genuinely stress-free option when you need to avoid tree nuts entirely. Every ingredient here is straightforward and easy to verify, so you can serve it with total confidence. Spoon it over crostini, swirl it into a grain bowl, or set it out as a dip — it disappears fast either way.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!