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Minty Green Olive and Celery Salsa

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Source: © Food & Wine Magazine

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Total Time: 30 Minutes
Yield: 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.

RECIPE INGREDIENTS

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 Cooking.com

DIRECTIONS

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.

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Minty Green Olive and Celery Salsa

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