*Traditional Provençal Tapenade With Capers, Anchovies, and Tuna

from Daniel Gritzer at Serious Eats: Recipe Online: https://www.seriouseats.com/traditional-tapenade-provence-tuna-olive-caper-recipe

“Unlike the modern version of tapenade, which features the olive more prominently than the other ingredients, this recipe is based on the original, created by a chef named Meynier at the Marseilles restaurant La Maison Dorée in 1880. It’s made with equal parts olive, caper, and briny fish, like anchovies and oil-packed tuna—hence the fact that tapenade takes its name from capers (tapeno in Provençal) and not olives.”

This was excellent. I didn’t add the Dijon mustard or the Cognac (might do it with some of the left overs), but I added the herbs.