Gelatin 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 capers, lemon zest, and a whisper of cumin keep every bite interesting. Because the arils and fresh mint are stirred in by hand rather than blitzed in the food processor, you get little pops of juicy sweetness and flecks of vivid green throughout the finished spread. Tapenade can sometimes hide surprising additives in store-bought versions, but this one is built entirely from whole, recognizable ingredients — no stabilizers, no thickeners, nothing you'd need to second-guess. A short rest in the fridge lets the flavors knit together beautifully, so it's a great make-ahead option for entertaining. Serve it piled onto crusty bread, spooned over grilled vegetables, or alongside a cheese board 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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