Gluten 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. Two kinds of olives bring depth and a pleasant saltiness, while capers, lemon zest, and a whisper of cumin layer in complexity that makes every bite more interesting than the last. The fresh mint and parsley keep things lively, and because the arils are stirred in by hand rather than blitzed in the food processor, they stay whole and jewel-like throughout. Every single ingredient here is naturally free of gluten, so there's no need to audit labels or worry about hidden additives — just real, whole foods doing all the work. A quick chill in the fridge lets the flavors meld into something that tastes far more considered than the effort involved. Serve it alongside gluten-free crackers or crudités, spoon it over grilled fish, or use it as a bold spread on a rice cake — it's versatile enough to earn a permanent spot in your rotation.
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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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