Take the plain “mousse de foie de volaille” (chicken liver paste), like here :
, made of liver, butter, bouquet garni, onion, brandy. Add :
Fragrant fresh rosmary. And slices of black olives… OK, bits, not slices as you have 2 sorts of olives the unpittables and the not-so-good. Wait 24 hours, so the flavors can blend.
That changes everything.
For a tartine… or two.