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Ingredients
  • 1 cup Castelvetrano olives, pitted*
  • ½ cup Niçoise or Kalamata olives, pitted*
  • ¼ cup lightly packed fresh flat-leaf parsley (thin stems are ok)
  • 1 tablespoon drained capers
  • ¼ cup extra virgin olive oil
  • 2 medium cloves garlic, pressed or minced
  • 1 tablespoon lemon juice
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  • Cook Mode Prevent your screen from going dark
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