Low FODMAP Pomegranate & Mint Olive Tapenade
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Learn more →Ingredients
6 servings
- 1 ½ cups pitted kalamata olives
- ½ cup pitted green olives
- ½ cup pomegranate arils
Ingredient noteA serving of up to about 1/6 cup of pomegranate arils is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid pomegranate arils, please tap it and change its rating to Red.
- 3 tbsp extra virgin olive oil
- 2 tbsp capers, drained
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small garlic clove, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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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