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, 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
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.