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1/3 cup extra virgin olive oil
4 garlic cloves, peeled and smashed
Salt and pepper
3 (15-ounce) cans cannellini beans, rinsed
1/4 cup sherry vinegar
1 shallot, minced
2 plum tomatoes, cored and cut into 1/4-inch pieces
1/2 cup chopped fresh basil
1/2 cup chopped kalamata olives
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