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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup capers
- 4 anchovy fillets
- chopped rosemary (fresh, to taste, I used about 1/3 of one sprig)
- thyme (fresh chopped, to taste, I used about 2-3 sprigs)
- 2 cups oil cured black olives (the wrinkly ones, pitted)
- 1 Tbsp. cognac
- cracked pepper (to taste)
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