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Ingredients
  • about 20 black olives, pitted and rinsed
  • about 20 green olives, pitted and rinsed
  • 6 to 7 artichoke hearts from a can, rinsed
  • 2 to 3 tablespoons capers, rinsed
  • 3 generous tablespoons fresh parsley, roughly chopped
  • juice from 1 lemon
  • ΒΌ teaspoon salt, if needed
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