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1/3 c. good olive oil
1 or 2 cloves garlic
1 tsp. salt
1 c. cold water
1/2 c. red wine vinegar
1 or 2 green olives
pinch of ground pepper
1 Tbsp. arrowroot

Combine oil, vinegar in a good sized cruet. Add the
salt and pepper and olives. Peel garlic and drop in with the
olives. Stir the arrowroot into the cold water in a saucepan
and heat, stirring constantly, over a low flame until mixture
thickens and becomes transparent. When cool, add this mixture
to the dressing and shake vigorously.

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