How to Save Overly Salty Tapenade I made a tapenade with the following ingredients: kalamata olives, capers, anchovy, garlic, thyme, lemon, olive oil. Although I rinsed the olives and capers (as per the recipe) the result is pretty salty. It's not inedible but would be a lot better if there was something to counter the saltiness even if it doesn't end up tasting like a traditional tapenade. I just want it to be eaten! Any suggestions what I can add?
Ideas:


Veer into pesto.  You could add walnuts or pine nuts and basil pesto style.  This would be a good pasta sauce.  I would eat it right now.
Stretch it out with chopped spinach or arugala.
Thin it with cheese.  A dip with your tapenade and feta cheese or a mild blue cheese 50/50 would be dynamite.  Or just with plain yogurt, which is very unsalty.  
Top a pizza with it.