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Meanwhile, finely chop onions, olives, tomatoes and capers; place in small bolw. Add garlic; set aside. In liquid measure, whist vinegar with mustart, salt and pepper. Gradually whish in oil, in thin steady stream until thickened and blended. Whish is olive mixture. ( Make-ahead- cover and refrigerate for up to 4 hours; bring to room temperature. Whisk to recombine. )
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