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)
- 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.
For more tasty salads and dips visit: Trinity’s Salads & Dips
This 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‘.
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