This recipe has a great flavour-to-effort ratio, and I was able to get two very tasty dishes out of this black olive tapenade.
To prepare tapenade, thinly slice two medium-sized sweet onions. Saute onions over medium heat with 1T butter and 1T olive oil, sprinkled with 1 tsp sugar. Stir regularly until onions start to brown. Remove, chop finely and add to mixing bowl. Chop 1/3 cup black olives, 1/4 cup sundried tomatoes and add to bowl, along with 2 tsp capers.
For dinner, I spooned the tapenade over two salmon steaks, then cooked the steaks at 425 until skin was opaque and flaked easily (about 12 minutes in my oven).
For lunch, I tossed the leftover tapenade with a can of tuna and a can of artichoke hearts and a sprinkling of balsamic vinegar.