Honey 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 depth and a slight sharpness, while capers, lemon zest, and a whisper of cumin pull everything into something genuinely complex. Fresh mint and parsley keep it lively, and because the arils are stirred in by hand rather than blitzed in the food processor, they stay whole and jewel-like throughout. Many store-bought tapenades and flavored spreads sneak in sweeteners to balance the salt, but every bit of flavor here comes from real ingredients — no added sweeteners of any kind. A short chill in the fridge lets the flavors meld into something that tastes like it took far more effort than it did. Serve it piled onto crusty bread, spooned over grilled fish, or set out with crudités and let people discover it for themselves.
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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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