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- 1½ cups (about ½ pound) salt-cured black olives, pitted
- 16 anchovy fillets
- 3 tablespoons capers, rinsed and drained
- ½ teaspoon minced fresh thyme
- 1 to 2 tablespoons extra virgin olive oil
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 35kcal (2%)|
|Total Fat 3g (5%)|
|Saturated Fat 0g (2%)|
|Cholesterol 3mg (1%)|
|Total Carbohydrate 1g|
|Dietary Fiber 0g|