Tree Nut 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 fresh mint and a hit of lemon zest keep everything tasting alive and vibrant. Capers and a touch of cumin round out the flavor in a way that feels both Mediterranean and genuinely exciting. The technique here is key: a quick pulse in the food processor keeps the texture satisfyingly chunky, and folding in the pomegranate and herbs by hand means the arils stay jewel-like and whole rather than getting crushed into the mix. Traditional tapenade recipes sometimes call for pine nuts or other tree nuts as a textural addition, but this version skips them entirely without losing a single thing — the olives and capers carry all the savory weight you need. After a short chill in the fridge, the flavors meld into something that tastes like it took far more effort than it did. Serve it with crusty bread, spread it over grilled chicken, or spoon it onto a cheese board and watch it disappear first.
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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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