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add to shopping list 1 garlic clove, peeled 2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided 3 tablespoons capers, drained 1 tablespoon red wine vinegar 1 teaspoon anchovy paste 1 tablespoon Dijon mustard 1/4 teaspoon dried [...]
Read the recipe at epicurious.com