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10 oz mixed olives in brine

4 x kumquats or 1 small tangerine, sliced

4 sprigs rosemary

1/2 cup olive oil

15 oz cannellini (white kidney beans), drained

3 cloves garlic, chopped

1 x lemon, juiced

2 x green onions, chopped

2 tbsp chopped fresh parsley

2 tbsp white balsamic vinegar

1/8 cup olive oil

Salt & pepper to taste

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