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Heat 1 tablespoon of the olive oil in a small skillet pan over moderate heat and cook the onion and garlic, until tender and lightly browned, about 8 minutes.
Transfer to the bowl of a food processor or a blender.
Add the kiwi pulp and purée until smooth.
With the processor running, gradually add remaining 1/2 cup extra virgin olive oil to form a smooth and creamy emulsion.
Add orange juice, vinegar and salt.
Pulse to combine.
Taste and adjust seasoning before serving.