This Provençal appetizer traditionally contains anchovies, capers, and olives. Here, it offers intriguing hints of orange and orange mint.
*To pit, place an olive on a flat surface and press down with your thumb. The pit will easily come out.
Terri Pischoff Wuerthner is a food and travel writer based in Sonoma County, California, who specializes in the culinary life and products of the wine country.
Click here for more great mint recipes from the original article, Recipes Worth a Mint.
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