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Bi-Coastal Cook


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1 1/2 cup Chopped Pimento-stuffed green olives

1 cup Chopped Kalamata Olives

2/3 cup Extra Virgin Olive Oil

1 tbsp Horseradish

1/2 cup Fire-roasted red bell pepper (chopped)

5 x Anchovy fillets, mashed

1 tbsp Minced Garlic

1 tsp Dried Oregano

2 tsp Lemon Juice

Fresh ground black pepper to taste

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