Pescatarian Pomegranate & Mint Olive Tapenade
This tapenade is a showstopper on any spread — 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 capers, lemon zest, and a whisper of cumin keep every bite interesting. Folding the pomegranate and fresh mint in by hand rather than blitzing them in the food processor is the move that makes this recipe special — the arils stay juicy and whole, and the herbs keep their vivid color. A short chill in the fridge lets everything meld together into something that tastes like it took far more effort than it did. Serve it alongside crusty bread, crackers, or grilled fish and watch it disappear. It's the kind of appetizer that gets people asking for the recipe before they've even finished their first bite.
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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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