Rice 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 it real depth, while capers, lemon zest, and a whisper of cumin keep every bite lively and complex. Because the pomegranate and fresh mint are stirred in by hand rather than blitzed in the food processor, the arils stay juicy and whole, and the herbs keep their vivid color and fragrance. It's the kind of spread that looks like you put in serious effort, even though the food processor does most of the heavy lifting. Naturally free of grains and rice-based fillers, every ingredient here is whole and clean — no hidden starches or thickeners to worry about. A short chill in the fridge lets the flavors meld into something genuinely special, and a final squeeze of lemon right before serving pulls it all together. Pile it onto crusty bread, spoon it over grilled chicken, or serve it alongside a cheese board 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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