Minty Green Olive and Celery Salsa

  • Active Time 0m
  • Total Time 30m

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.

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.

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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Recipe reprinted by permission of Publisher. All rights reserved.

RecID 11598

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