Yield: Yields 3 cups.
This hors d’oeuvre is best when made with a mix of two or three types of whole, unpitted olives, especially Kalamata, Niçoise, and Picholine.
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Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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