Sun-dried Tomato Tapenade (vegan)

This really is an exciting way to use olives to make a scrumptious pâté. The richness of the sundried tomato, dances so perfectly with the other ingredients to create a thick, spreadable, delicious pâté. With a real satiating ‘ahhhh’, this all-vegan tapenade is ideal to spread on a cracker, use in a sandwich or enjoy with pasta. It also works as an absolute treat when I serve up big salad buffets. The wonderful thing is that it is so easy to make. If you remember to soak your tomatoes in advance you can whip up a big batch in just a few minutes with a hand blender. Originally featured in my recipe book ‘Trinity’s Conscious Kitchen‘ this is so incredibly simple, yet gourmet…

Serves: 4 – 6
Preparation: 5 minutes
(plus overnight soaking)


200g green or black pitted olives
40g sundried tomatoes
1 medium clove garlic
1 tablespoon olive oil
Small handful of garden herbs (optional)

  1. 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.
  2. Blend together well with a hand blender to make a pâté.

Health Benefits of Tomatoes

For more tasty salads and dips visit: Trinity’s Salads & Dips

Trinity's BOOK in 3DThis recipe was originally published in my full colour book ‘Trinity’s Conscious Kitchen’ –
a totally plant-based, wheat-free, refined-sugar-free book full of tasty dishes, healthy breakfasts, high pranic salads, dips, pates & dressings, nutritious main meals, soul-warming soups, tasty side dishes and delicious desserts.
Find out more here: ‘Trinity’s Conscious Kitchen Book‘.

Please feel free to share this recipe, but please link back to my site.


  1. […] I must admit, there was a time I really didn’t know what to do with beetroot. I’d pass it by at the farmers market every week wondering what on earth people got so excited about. Then one day, I decided that no matter what, I was going to really make the effort and see what culinary delights wanted to happen. I ordered a big box from my local wholesaler (because I don’t do things in halves). I tried all sorts – grating, baking, steaming and blending – and have since created some mouthwatering dishes as a result (mainly for my next book). In this article I decide to share a simple, super-healthful salad recipe, because you can never eat too many healthy salads. This is the sort of thing I eat regularly for lunch. It serves well as a side dish with rice, potato wedges, millet or quinoa; or as part of a salad buffet medley along with a delicious dip (like my tasty sun-dried tomato tapenade pate here: Sun-dried Tomato Tapande). […]

  2. Pongodhall June 18, 2017 at 6:46 am - Reply

    These dressings and dips are lovely. I am very keen on sundrued tomatoes bug I just can’t stand olives and nothing disguises them, I just taste them! What is a good replacement for olives? Is there one? I should like to make a sub dried tomato tapenade very much.

    • Hiya – this recipe is actually all about olives so I am not quite sure what the best alternative would be. I do have a different recipe in my ‘Trinity’s Conscious Kitchen’ book that springs to mind though. It’s the Sundried Tomato & Nettle Pate using sun dried tomatoes, lots of nettles, onion as the main base – blended up – absolutely delicious!!!

      Happy kitchen adventures.

Leave A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.