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Spanish Olive Tapenade
Ingredients
  • 1 1⁄2 cups spanish manzanilla olives, pitted
  • 1 garlic clove, finely chopped
  • 1 teaspoon capers, drained
  • 1 ⁄4 cup extra virgin Spanish olive oil
  • 1 teaspoon lemon juice
  • 2 tablespoons fresh cilantro leaves, chopped
  • fresh ground black pepper, to taste
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