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Use Kalamata or Provencal olives. If you can't find hot paprika, substitute sweet Hungarian paprika, plus a pinch of cayenne.

Martha Stewart Living, July/August 1991, Martha Stewart Living, July/August 1991

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Yield:
Makes 1 pound
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Ingredients

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Directions

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  • In a resealable container, mix together all ingredients. Cover and marinate in the refrigerator overnight or up to 1 week. Serve at room temperature.

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