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Minty Green Olive and Celery Salsa

Source: © Food & Wine Magazine
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Total Time:  30 Minutes
  Makes eight 1/4-cup servings
The Good News Chef Tim Cushman's bright, briny salsa, full of vitamin E–rich olives, is more like a crunchy tapenade. It's delicious over white fish like hake.
2 tablespoons  extra-virgin olive oil
2   garlic cloves smashed and peeled
1 cup  finely diced celery (3 ribs)
1 cup  finely chopped pitted green olives (5 ounces)
2 tablespoons  capers chopped
2 tablespoons  chopped mint
Freshly ground pepper

Tip: One Serving 85 cal, 8 gm fat, 1.1 gm sat fat, 3 gm carb, 1/2 gm fiber.
Minty Green Olive and Celery Salsa Recipe at
In a small skillet, heat the oil. Add the garlic and cook over moderate heat until golden, about 2 minutes. Let the oil cool, then discard the garlic. Transfer the oil to a bowl and add the celery, olives, capers and mint. Toss the salsa, season with pepper and serve.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/12/2010
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