Wheat 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 you a layered saltiness, while fresh mint and lemon zest keep everything feeling light and alive. Capers and a touch of cumin add depth without overwhelming the other flavors, and the whole thing comes together in a food processor in minutes. Because the pomegranate arils and herbs are stirred in by hand rather than blended, every bite has a little pop of sweetness and flecks of vivid green — it looks as good as it tastes. Every ingredient here is naturally free from wheat, so there's no swapping or substituting required; just real, whole foods doing exactly what they're supposed to do. Chill it for thirty minutes before serving and the flavors meld into something that tastes like you spent far more effort than you actually did. Serve it alongside gluten-free crackers, crudités, or spooned over grilled fish for an easy, crowd-pleasing spread.
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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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