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Ingredients Jump to Instructions ↓

  1. 2 cups oil-cured olives, pitted

  2. 1 lemon, washing and sliced into tiny cubes (see below)

  3. 2 cups diced fennel bulb (1 large or 2 small bulbs)

  4. 2 tablespoons olive oil

  5. Juice of an additional lemon

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