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1 cup (4-ounce) pitted black olives
1 cup (4-ounce) pitted green olives
2 ounce sun-dried tomatoes
4 cloves garlic
¼ cup extra virgin olive oil
1 tablespoon parsley
salt and pepper to taste


In a food processor or blender combine all ingredients. Season with salt and pepper. Refrigerate for up to 10 days.

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