Pork 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. Two kinds of olives bring depth and a pleasant saltiness, while capers, lemon zest, and a whisper of cumin keep every bite interesting. The pomegranate arils are stirred in by hand rather than blitzed in the food processor, so they stay whole and jewel-like, adding little pops of sweetness against all that savory richness. Fresh mint and parsley lift the whole thing and give it a color that looks genuinely stunning on a spread. Every single ingredient here is naturally free from pork and pork-derived products, so there's no label-scanning or substitution stress involved — just clean, vibrant flavors from start to finish. A short rest in the fridge lets everything meld into something that tastes far more complex than the effort required. Serve it with crusty bread, crackers, or alongside roasted vegetables and watch it disappear fast.
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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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