Lupin 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 a layered, complex base, while the capers, lemon zest, and cumin add depth without overwhelming the fresh herbs. Folding in the pomegranate and mint by hand rather than blitzing them in the food processor is the move that keeps everything vibrant — the arils stay juicy and whole, and the mint stays green and fragrant. Lupin flour and lupin-based fillers have a way of sneaking into store-bought spreads and dips, so making your own from scratch means you know exactly what's in the bowl. Every ingredient here is clean and straightforward — real olives, fresh citrus, good olive oil, and herbs you can actually see. A short chill in the fridge lets the flavors come together beautifully before you serve it. Pile it onto crusty bread, spoon it over grilled fish, or set it out as part of a mezze spread and watch it disappear.
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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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