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Food & Wine Magazine's Tim Cushman shares this recipe for minty green olive-celery salsa. This bright, briny salsa, full of vitamin E-rich olives, is more like a crunchy tapenade. It's delicious over white fish like hake.

Total time

30 minutes

Servings

Makes eight 1/4-cup servings

Ingredients

2 tablespoons extra-virgin olive oil2 garlic cloves, smashed and peeled1 cup finely diced celery (3 ribs)1 cup finely chopped pitted green olives (5 ounces)2 tablespoons capers, chopped2 tablespoons chopped mintFreshly ground pepper

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.Notes

One Serving 85 cal, 8 gm fat, 1.1 gm saturated fat, 3 gm carb, 0.5 gm fiber.

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