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Ingredients
  • 3 anchovy fillets in oil, minced
  • ½ teaspoon kosher salt
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons capers, rinsed and drained
  • 1 cup mixed olives, such as Niçoise, Kalamata, and Castelvetrano, pitted and sliced, or halved if small
  • 2 cloves garlic, minced (2 teaspoons)
  • 1 tablespoon fresh thyme leaves
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