Here's a fabulous recipe for olive tapenade to accompany the trout and pepper sauce.

Green Olive Tapenade

Makes about 1 cup.

• 1 1/4 cups pitted green Spanish olives, rinsed, drained well
• 1 tablespoon drained capers
• 1 large garlic cloves, minced
• 1 teaspoon fresh lemon juice
• 1/4 cup olive oil (preferably extra-virgin
• 1 tablespoon chopped fresh cilantro

Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate.)