Ingredients
- 1 (6 oz.) can pitted green olives, drained
- 1 (6 oz.) can pitted black olives, drained
- ¼ cup chopped red onion
- 2 tablespoons California Olive Ranch extra virgin olive oil
- 1 tablespoon capers
- 1 teaspoon chopped fresh parsley
- ½ teaspoon anchovy paste
- 1/3 cup pomegranate arils
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