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- 1 clove garlic, chopped
- 1 3/4 cups whole, pitted kalamata olives
- 1 (2 ounce) can anchovy fillets, rinsed
- 2 tablespoons capers
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 3 tablespoons lemon juice
- 4 tablespoons olive oil
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 20.1g|
|Saturated Fat 2.7g|
|Total Carbohydrate 4.7g|
|Dietary Fiber 0.5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|