How do you cut the taste of lemon juice in a tapenade?

Reduce the Amount:

* Start small: Use a teaspoon of lemon juice to begin with, and taste as you go. You can always add more, but it's harder to take it away.

* Use a citrus substitute: Try a splash of white wine vinegar, red wine vinegar, or even a touch of honey for a milder, sweeter alternative.

Balance the Flavors:

* Add more olive oil: Olive oil helps to mellow the acidity of the lemon juice.

* Incorporate sweetness: A little bit of sugar, honey, or even a few chopped olives can help to balance the tartness.

* Boost the savory: Add more capers, anchovies, or olives to create a more robust, salty flavor that offsets the lemon.

* Use milder lemons: Meyer lemons are known for their sweeter, less tart flavor compared to standard lemons.

Other Tips:

* Let it sit: The flavors of the tapenade will meld and mellow over time. Let it sit in the refrigerator for at least 30 minutes, or even better, overnight.

* Consider the other ingredients: The acidity of the lemon juice will be more pronounced if you're using ingredients that are already naturally tart, like capers or artichoke hearts.

Ultimately, the best way to cut the taste of lemon juice is to experiment and find what works best for your palate. Don't be afraid to adjust the recipe to suit your preferences!