Chestnut 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 layered, complex base, while fresh mint and a hit of lemon zest keep everything tasting alive and vibrant. Capers and a touch of cumin round out the flavor in a way that feels both rustic and a little sophisticated. Because the pomegranate arils and herbs are stirred in by hand rather than blitzed in the food processor, every bite has pops of juicy sweetness against the savory olive mixture. It's the kind of spread that makes a simple cracker or slice of crusty bread feel like something you'd order at a restaurant. Every ingredient here is naturally free from tree nut concerns, so you can serve it at a gathering without having to field any worried questions from guests. Chill it for at least thirty minutes before serving — that rest time is what takes it from good to genuinely great.
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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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