2 tablespoons pitted Kalamata olives, very finely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon finely grated lemon zest
2 teaspoons freshly squeezed lemon juice
Coarse salt and freshly ground black pepper
In a small bowl, stir together the tomato, olives, olive oil, parsley, lemon juice and zest until well combined. Season with salt and pepper.
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