Since Black Mirror made it to US cable I for the first time in my life heard about fine things for thin people such as Provencal dishes etcetera. And so therefore, since I have a digital camera as well as dishes and a blog, behold!
First, you core a bunch of black olives. Don't mind the cherries and other things, they're not integral to this discussion.
Then you add pine mushrooms (Suillus granulatus, aka weeping bolete) preserved fresh in olive oil to about a third of your cored olive volume ; as well as capers and anchovies to taste.
The whole thing then goes into a very fine grinder, to be rendered to absolute paste, which you eat spread on bread made at home that very day.
Goes quite well with the light Romanian whites, or with whatever else in the vein of Chardonnay, Sauvignon Blanc, maybe even Pinot Gris, almost any demisec rose etcetera. If you're also serving red meat it can definitely take a full bodied, Malbec-ish red like the Argentines favour.