Trinity's Kitchen
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.)
Did you like this recipe? Try this chestnut pâté!
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