This is really pretty good tapenade. But I have to say, with the olives, capers and parmesan cheese in this recipe, I did not and would not add any extra salt. There is plenty of sodium in this dish already, so I'd suggest skipping adding the extra salt called for in the ingredients list.
Also, and this is purely a personal choice, I can't stand kalamata olives. Way too salty and strong flavored for me. I used regular, pitted black olives and this dish was quite fresh and inviting.