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You can add more of all the other ingredients, in the right proportions, thus reducing the proportion of lemon juice; of course you'll end up with much more of the tapenade than you'd planned. Baking soda (not baking powder) neutralizes lemon acid; experiment with a small portion of your tapenade to see if a little soda brings down the tartness without harming the preparation.

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Q: What can you do if you already added too much lemon juice to a tapenade?
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