Lactose 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 the capers and lemon zest keep everything sharp and lively. A touch of cumin and fresh mint push it somewhere slightly exotic without losing that classic Mediterranean soul. Because every ingredient here is naturally plant-based and dairy-free, there's nothing to swap or second-guess — it's just clean, bold flavor from start to finish. The technique matters too: pulsing rather than blending keeps the texture chunky and satisfying, and folding in the pomegranate by hand means those jewel-like arils stay whole and juicy against the savory olive base. Chill it for thirty minutes and the flavors knit together beautifully, making it perfect for spreading on crusty bread, spooning over grilled fish, or serving alongside a cheese board for guests who need a dairy-free option that doesn't feel like an afterthought.
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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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