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Marinated Olives and Parmigiano Reggiano
Ingredients
  • ½ cup lemon olive oil
  • ½ cup olive oil
  • Zest of 2 lemons, stripped
  • 6 sprigs oregano
  • 1 (19.4-ounce) jar cerignola olives, drained and lightly crushed
  • 1 teaspoon Calabrian chili paste
  • 2 tablespoons freshly squeezed lemon juice, from 1 lemon
  • 1 cup diced Parmigiano Reggiano, cut into ½ inch cubes
  • Bread, to serve
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