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"Toni's Marinated Olives"

Nutrition per serving    (USDA % daily values)
CAL
679
FAT
208%
CHOL
11%
SOD
37%

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Ingredients for 4 servings

1/2 cup fresh tarragon leaves

1/4 cup fresh thyme leaves

5 flat anchovy fillets

2 cups drained brine-cured black olives such as Kalamata and/or Ni├žoise

2 cups drained brine-cured green olives such as picholine

1 cup extra-virgin olive oil

1/2 cup thinly sliced fennel bulb (sometimes called anise)

1/4 cup fresh lemon juice

2 tablespoons minced onion

2 tablespoons minced garlic

1 tablespoon anise seeds

2 teaspoons fennel seeds

2 teaspoons dried basil, crumbled

1 teaspoon freshly ground black pepper

2 to 4 tablespoons balsamic vinegar

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