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Antipasto

Black olives
Green olives
2 cans Tuna in oil
Pickled onions
Sweet pickles
Anchovies
Capers
Progresso red pepper piccallili
Pimentos or roasted peppers
Artichoke hearts, marinated
Tuscon pickled peppers


Arrange in large platter and pour juices from Tuna, anchovies, capers, pepper, piccallili, pimentos and artichoke hearts over all. Make day before and cover tightly with foil.








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