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Persian Olive, Walnut And Pomegranate Tapenade Dip

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1 cup pitted and finely minced unseasoned green olives, such as Picholines

2/3 cup finely chopped toasted walnuts

1/2 cup whole pomegranate seeds

1/4 cup chopped cilantro

1 clove garlic, finely minced

2 tablespoons extra virgin olive oil

Lemon juice, to taste

Sea salt, to taste

2 pita rounds, halved horizontally, then cut into triangles

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