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1 (6-ounce) jar pitted kalamata olives (about 1 1/2 cups)

1 tablespoon drained capers

1 tablespoon sherry vinegar*

1 teaspoon lemon juice

1 small garlic clove

1/4 teaspoon freshly ground pepper

1 teaspoon rum (optional)

3 tablespoons extra virgin olive oil

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