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Print this Recipe    Olive

Salsa

1 tablespoon olive or canola oil
2 tablespoons finely minced garlic
2 cups diced Roma (plum) tomatoes
4 tablespoons capers
1/4 cup nicoise olives
salt
freshly ground pepper

Heat the oil and garlic in a heavy medium-size saucepan.

Add the tomatoes, capers, and olives. Stir and heat just to simmering
over medium heat. Season with salt and pepper to taste.

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