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Jay Mantie   •  1 Jul   •  Report
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1/4 cup chopped fresh oregano, or 1 tablespoon dried oregano

5 garlic cloves, thinly sliced

1 lemon, thinly sliced

1/4 cup lemon juice

1/2 cup olive oil

1/2-cup lemon juice, or 1/4-cup lemon juice and 1/4 cup fresh squeezed orange juice

1 teaspoon dried hot pepper flakes

1 tablespoon grated lemon peel, or 1 1/2 teaspoons grated lemon peel and 1 1/2 teaspoons grated orange peel

3 cups brine cured green olives, such as picholine, manzanillo or queen

2 tablespoons minced rosemary

1/2 cup extra virgin olive oil

2 tablespoons minced garlic

3 cups brine cured black olives, such as kalamata or nicoise

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