High Fructose Corn Syrup Free Pomegranate & Mint Olive Tapenade
This tapenade is a bold, briny spread with a twist — the jewel-like pomegranate arils bring little bursts of tartness that play beautifully against the deep, salty punch of Kalamata and green olives. Fresh mint and parsley keep everything bright, while cumin adds just enough warmth to make the whole thing feel a little unexpected. Every ingredient here is whole and real, which means you're not navigating a label minefield trying to figure out what sweeteners or syrups a manufacturer snuck into a jarred version. The food processor does the heavy lifting for the olive base, but the arils and herbs are folded in by hand so they stay vibrant and intact — a small step that makes a big visual and textural difference. A short rest in the fridge lets the flavors come together into something that tastes far more complex than the prep time would suggest. Serve it with crusty bread, crackers, or alongside grilled vegetables, and don't skip the final taste-and-adjust step — a tiny squeeze of lemon right before serving can make the whole bowl pop.
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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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