Minty Green Olive-Celery Salsa

Name: Minty Green Olive-Celery Salsa
Yield: Makes eight 1/4-cup servings
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

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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 by Food & Wine July 2009

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Credit: © Kana Okada

Recipe Summary

Yield:

Makes eight 1/4-cup servings

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

Directions

Step 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.

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Minty Green Olive-Celery Salsa

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Recipe Summary

Ingredients

Directions

Reviews

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Minty Green Olive-Celery Salsa

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Minty Green Olive-Celery Salsa