Asian Spicy Tapenade


This spicy tapenade is spiked with red hot Sriracha. For an even more prominent Asian flavor, the other ingredients include ginger, rice vinegar, and sesame oil.

Asian Spicy Tapenade

Special Diet Notes & Options: Spicy Tapenade

This recipe is naturally vegetarian, dairy-free / non-dairy, peanut-free, nut-free, and soy-free. Just be sure to select your accompaniments wisely.

Note that won ton wrappers often contain egg and gluten. There are some egg-free, vegan wrappers sold in Asian markets, but for a more free from option, consider serving this spicy tapenade with gluten-free and vegan brown rice crackers. It also goes wonderfully over chicken and rice.

This recipe was shared with us by the California Olive Committee.

Asian Spicy Tapenade
Prep time
Total time
Serves: 8 servings
  • 2 6-ounce cans California Ripe Olives, well drained
  • ½ cup minced onion
  • 2 tablespoons olive or peanut oil
  • 2 tablespoons rice vinegar (unseasoned)
  • 1-1/2 tablespoons grated fresh ginger
  • 1 tablespoon Sriracha sauce
  • ¼ teaspoon sesame oil
  • 2 cloves garlic, minced
Crispy Won Ton Dippers:
  • 24 square won ton wrappers, each cut into 2 triangles
  • Olive oil cooking spray
  • Sea salt to taste
Crispy Won Ton Cups:
  • 24 square won ton wrappers
  • Olive oil cooking spray
  1. Place all tapenade ingredients in a food processor and pulse on and off until finely chopped. Cover and chill for at least 1 hour.
  2. Meanwhile for the dippers, preheat your oven to 400°F and line 2 baking sheets with foil.
  3. 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.
  4. For the cups, preheat your oven to 350°F.
  5. Spray won ton wrappers on both sides with olive oil cooking spray.
  6. Press into 24 mini muffin cups, pressing all the way into the bottom.
  7. Bake for 10 to 12 minutes or until golden brown; let cool.
  8. Serve with tapenade.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: