 You know, it's so sad because, well, tell us what makes a good one and how good a good one can be. Well, yeah, I think what makes the good one is kind of all the things that people, all those pungent flavors that people kind of run away from sometimes, right? You have to have garlic, you have to have anchovies. You have like really good olives that kind of are like quite pungent in flavor. And then for kind of a classic tapenade, you also have capers. So you're getting all this like...