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Minty Green Olive-Celery Salsa

Photo: © Kana Okada
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.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 garlic, 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

How to Make It

  1. 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.