Sundried Tomato Pâté

This quick recipe is an exciting way to turn sundried tomatoes, capers, and olives into a scrumptious pâté. Spread it on toasted bread and savour its robust and hearty flavour.

Sundried Tomato Pâté Recipe


Nutrition per serving
Net Carbs3.4 g1.2%
of which Sugars2.7 g3%
Fibers1.1 g3.8%
Fats2.4 g3.7%
of which Saturates0.4 g1.8%
of which Omega 30 g1.6%
Proteins1.1 g2.4%
Calcium12 mg1.2%
Vitamin A12 mcg1.7%
Vitamin C3 mg3.9%
Iron0.9 mg6.2%
Potassium256 mg7.3%
Sodium32 mg1.4%
Cholesterol0 mg0%
Kcal40 2%
Macro split
  • net carbs 42%
  • sugars 34%
  • fats 30%
  • saturates 4%
  • proteins 14%
  • fibers 13%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
40 per serving

How would you like to make a homemade sundried tomato pâté? It's super easy and quick to prepare, and it bursts with hearty Mediterranean flavours. Let us show you how!

To make this paste, we'll combine elements of the ancient Roman tapenade recipe with a generous handful of sundried tomatoes and a flavourful blend of Mediterranean spices.

Our tapenade base consists of olives, capers, and sundried tomatoes. Tapenade derives from the word tapenas in the ancient Occitan language, which means "capers"[1]. So capers are the most fundamental ingredient you need to make tapenade. Olives are important too, and we suggest you use the flavourful Kalamata black olives for maximum taste.

These three ingredients alone would be enough to make a flavourful spread. But we took the recipe a few steps forward with this colourful and synergetic mix of spices and herbs: garlic, cayenne pepper, paprika, parsley, oregano and basil. Beautiful.

To make the pâté easier to spread and give it a longer shelf-life, we finished it off with a drizzle of extra virgin olive oil.

This sundried tomato paste is perfect to spread on crunchy rusks and crackers like these mustard crackers, spelt crackers or chickpea flour crackers). Or use it as a base for a more flavourful pesto!

We'll give you all the help you need to get this on your table in the recipe below. Just follow along and have fun!

NOTE: The default ingredients yield about 220g (7.70z) of tapenade and one serving consists of one tablespoon (16g or 0.5 oz).


Measuring System
Sun-dried Tomatoes, dry-packed100 g
Pitted Kalamata Olives30 g
Capers5 g
Extra Virgin Olive Oil2 tbsp
Garlic Powder1/2 tsp
Cayenne Pepper1/2 tsp
Paprika1 tsp
Dried Parsley1 tsp
Oregano1 tsp
Dried Basil1 tsp

Step 1

Add the dried tomatoes to a bowl of warm water and leave them to soak for 10 minutes.

You can opt for sun-dried tomatoes in oil instead of dehydrated ones. In that case, there's no need to soak them in water. Just increase the quantity from 100g to 150g (3.5 to 5 oz) and make sure to drain excess oil.

Meanwhile, remove the pit from the olives if they aren't already pitted.

If you're using pickled or unsalted capers, rinse them well and then season them with one pinch of salt.

soaked dried tomatoes

Step 2

Next, drain the tomatoes and, if you can, remove that white strip inside that connects the seeds to the core. This way, the tomatoes will blend into a smoother paste.

Then, add them to a food processor followed by olives, capers, olive oil, and all the spices.

sundried tomato pate ingredients in a blender

Step 3

Blitz the ingredients into a paste scraping the edges with a spatula a few times in between pulses.

blended sundried tomato tapenade

Step 4

Finally, transfer the sundried tomato tapenade into a clean glass jar, keep it in the fridge, and enjoy within a week.

If you want to store this pate for longer, compact the tapenade to remove any air pockets and level the surface with the back of a spoon.

Then, completely cover with extra virgin olive oil, making sure there's no tapenade protruding above it. Finally, seal with a tight-fitting lid and store it in the fridge for up to two months.

sundried tomato pate in a jar


You can make this pate with fresh garlic, parsley, and basil instead of the dry, powdered ones. To do so, use two garlic cloves for every half a teaspoon of garlic powder and one tablespoon of fresh herbs for every teaspoon of dry ones.