Sundried Tomato Tapenade

Trinity's Kitchen

Sundried tomato tapenade
Cooking Time: 5M
Serves: 2

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200g green or black pitted olives

40g sundried tomatoes

1 medium clove garlic

1 tablespoon olive oil

Small handful of garden herbs (optional)

This sundried tomato tapenade is an exciting way to use olives to make a scrumptious pâté. It makes a great vegan sandwich spread or dip.


Soak sundried tomatoes overnight and then drain off the soak water.

(If you use pre-soaked sundried tomatoes you will need about 80g of them rather than 40g.)


  • Blend together well with a hand blender to make a pâté.

Did you like this recipe? Try this chestnut pâté!

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