Turmeric 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 the capers and fresh lemon juice keep every bite lively and sharp. A touch of cumin adds warmth without overwhelming the other flavors, and the fresh mint lifts the whole thing into something that feels genuinely special. Because the pomegranate arils and herbs are stirred in by hand rather than blitzed in the food processor, you get little pops of juicy sweetness and flecks of green throughout — texture that a smooth paste could never deliver. Many spice-forward spreads and condiments at the store lean heavily on golden seasonings that don't work for everyone, so having a recipe this vibrant and complex that skips them entirely is a real find. Serve it chilled on crusty bread, alongside a cheese board, or spooned over grilled fish — it's versatile enough to go almost anywhere. A quick taste and adjust before serving means you can dial the brightness exactly to your liking.
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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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