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Black and Green Olive Tapenade

1 1/2 c Kalamata olives; pitted, chopped
1 1/2 c Picholine olives; pitted, chopped
4 Anchovy fillets; chopped
3 Lemons; juiced and zested
2 tb Chopped fresh thyme
1 tb Chopped fresh oregano
2 tb Chopped garlic
1 c Extra-virgin olive oil
1/2 c Capers; drained, rinsed
Freshly-ground black pepper; to taste

Put all ingredients in a bowl. Mix well and add pepper to your desired taste.

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