Paleo 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 fresh mint and lemon zest keep everything tasting alive and vibrant. Because every ingredient here is whole and unprocessed — good olives, real citrus, fresh herbs, quality olive oil — it fits naturally into a grain-free, legume-free way of eating without any substitutions or workarounds. The food processor does the heavy lifting for the olive base, but the pomegranate and herbs are stirred in by hand so the arils stay jewel-like and intact and the mint doesn't bruise into the mix. A short rest in the fridge lets the cumin, garlic, and lemon meld into something that tastes like it took far more effort than it did. Serve it alongside crudités, spooned over grilled meat, or scooped up with cucumber rounds for a snack that genuinely feels special. A final squeeze of lemon right before serving pulls everything together and makes the flavors 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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