we've been taste-trained to accept balsamic in lots of places where sweetness isn't the norm
it's possible that mixing in just enough (2 parts grocery store balsamic vinegar to 1 part white vinegar) to tone down the salt without it tasting noticeably sweeter would do the trick, but be careful because sweet tapenade isn't tapenade any more
if it's on ...
Perhaps the jury is still out on whether the black bits are harmful or not, but they will break off into whatever you cook now so....
The best way might be to start over again - to clean the pan
Simmer one quart of water in the pan on your stove. When the water is simmering, add 1 tbsp cream of tartar, 1 tbsp lemon juice and 1 tbsp white vinegar. Simmer for ...
My 2 Euro-Cents worth:
Easy - Serve it with something un- or under-salted. Parsley or spinach are great at this sort of thing. You're not eating it with a spoon, so you can add some greens to your sandwich.
Medium Effort - Puree some fresh parsley and mix it in. Parsley is famously good at soaking up salt. Note that this will not only change the flavour of ...
According to the chefs of Bon Appetite magazine, the following are steps you can potentially take when you over-salt your food, in general:
Add acid (e.g. vinegar, lemon juice)
Make more of the food to dilute it with
Add fat to coat the taste buds
Add sugar (if it makes sense in the dish, which it might not in this particular case)
Under season ...
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.