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Scale 1x2x3x Ingredients1 cup Castelvetrano olives pitted* 1/2 cup Niçoise or Kalamata olives, pitted* 1/4 cup lightly packed fresh flat-leaf parsley (thin stems are ok) 1 tablespoon drained capers 1/4 cup extra virgin olive oil 2 medium cloves garlic, pressed or minced1 tablespoon lemon juice
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