Spicy Asian Tapenade

Tapenade Ingredients

  • 2 (6-ounce) cans California Ripe Olives, drained
  • 1/2 51 minced onion
  • 2 tablespoons olive or peanut oil
  • 2 tablespoons rice vinegar (unseasoned)
  • 1 1/2 tablespoons grated fresh ginger
  • 1 tablespoon sriracha sauce
  • 1/4 teaspoon sesame oil
  • 2 cloves garlic, minced

Crispy Won Ton Dippers

  • 24 square won ton wrappers, each cut into 2 triangles
  • Olive oil or cooking spray
  • Sea salt to taste


Place all tapenade ingredients in a food processor and pulse on and off until finely chopped. Cover and chill for 1 hour. Meanwhile, preheat oven to 400°F and line 2 baking sheets with foil. Cut won ton wrappers in half and place on baking sheets; coat with olive oil spray and season lightly with salt. Bake for 5 minutes or until golden brown. Serve with tapenade.

(Chill tapenade 1 hour before serving)