Celery 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 deep, savory backbone, while fresh mint and lemon zest lift the whole thing into something that feels genuinely special. Capers and a touch of cumin add complexity without overwhelming the fresh flavors, and the chunky, hand-finished texture means every bite has something going on. Because the pomegranate arils and herbs are stirred in by hand rather than blitzed in the food processor, they stay whole and vivid — a small step that makes a big difference in both looks and taste. Classic tapenade recipes sometimes sneak in celery or celery salt for extra savory depth, but this one builds all that flavor through olives, capers, garlic, and spice, so there's nothing to worry about on that front. Serve it chilled with crusty bread, spooned over grilled fish, or tucked into a mezze spread 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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