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Get Started - 100% free to try - join in 30 seconds1/2 pound pitted Kalamata olives, or other black olives
2 anchovy fillets
1 small clove garlic, peeled
2 tablespoons extra-virgin olive oil
2 tablespoons capers, drained
1 tablespoon fresh juice from 1 lemon
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon whole grain Dijon mustard
Kosher salt and freshly ground black pepper
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