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Olive Tapenade

1 cup pitted green olives with pimentoes
1 cup Kalamata olives
1/3 cup roasted red peppers
2 cloves garlic
1/4 cup capers
1/4 cup fresh parsley
1/4 tsp black pepper
1/2 cup extra virgin olive oil
3 tbsps red wine vinegar
1 tbsp fresh lemon juice

Combine all ingredients in food processor until blended. Refrigerate
overnight before using.

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