I roast quite a bit of wild game bones for our weekly dose of broth, which means I am often swimming in marrow. Marrow is decadent: rich, creamy and flavorful, so I usually enjoy it by the small spoonful. A little goes a long way!  This week I was craving something different. I decided to make tapenade, as I thought the tang of olives, lemon juice and capers might jive nicely with the earthy, creamy caribou marrow.