Yeast 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 give it serious depth, while capers, lemon zest, and a whisper of cumin keep every bite interesting. The pomegranate stays whole and juicy because it's stirred in by hand rather than blitzed in the food processor, which also keeps the mint and parsley looking vivid and fresh. Everything here is naturally free of any fermented or leavened ingredients, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. A short chill in the fridge lets the flavors meld into something that tastes far more complex than the effort involved. Serve it with crackers, spread it over grilled flatbread, or spoon it alongside roasted lamb for a spread that genuinely earns its place on the table.
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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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