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Ingredients
  • ¾ cup extra-virgin olive oil, preferably Yellingbo
  • 2 preserved lemons, cut into ½-inch pieces
  • ½ pound mixed olives, pitted
  • 1 clove garlic, minced
  • 3 sprigs fresh rosemary, finely minced, plus more sprigs for garnish
  • 1 pound halloumi cheese
  • Salt flakes
  • Freshly ground black pepper
  • Crusty bread, for serving
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