- 3
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Ingredients
- 1 cup Cerignola olives, drained
- 1 cup picholine olives, drained
- 1 cup niçoise olives, drained
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon fresh thyme leaves
- 1 teaspoon orange zest
- Garnishes: fresh thyme sprigs, orange zest
Preparation
Step 1
Combine olives; drizzle with olive oil. Sprinkle with fresh thyme and orange zest. Garnish, if desired.
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