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Ingredients
  • 10 oil-cured black olives, pitted and chopped
  • 3 garlic cloves, peeled
  • ½ cup extra-virgin olive oil
  • 1 ¼ cup toasted walnuts, roughly chopped
  • 1 ½ teaspoons miso
  • 1 tablespoon tahini
  • ¼ teaspoon oregano
  • juice of ½ a lemon
  • chives, snipped (optional)
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