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It seems unusual to me that there is no salt in this recipe. I suppose the abundance of other spices makes you not miss it.

There is already a lot of salt in the olives, which will have been preserved in brine before you get your hands on them. The boiling may remove a little, but not much. These are definitely not low in sodium.

That makes more sense. For some reason, I thought you were starting with fresh olives. I sometimes see big piles of these in the produce section of the asian market and wondered what to do with them.

I love the mildly oxymoronic image of whacking something lightly with a frying pan.

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