Ginger 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 and fresh lemon juice keep everything lively and sharp. A touch of cumin adds warmth without overpowering the other flavors, and the fresh mint lifts the whole thing into something that feels genuinely special. Because the pomegranate arils and herbs are stirred in by hand rather than blitzed in the food processor, they stay whole and vibrant — giving you little pops of sweetness and color in every bite. Many store-bought tapenades and condiments sneak in ginger as a background spice, so making your own from scratch means you know exactly what's in the bowl. It comes together quickly with just a food processor and a handful of quality ingredients, then a short chill in the fridge lets the flavors settle into something truly cohesive. Serve it with crusty bread, crackers, or alongside roasted vegetables 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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