2 tablespoons extra-virgin olive oil
2 garlic cloves, lightly smashed and peeled
1 cup finely diced celery
1 cup finely chopped pitted green olives
2 tablespoons drained capers, chopped
2 tablespoons chopped mint
Freshly ground pepper
In a small pan, heat the olive oil. Add the garlic cloves and cook over moderate heat until golden, about 2 minutes. Let the oil cool, then discard the garlic cloves. Transfer the garlicky oil to a bowl and add the diced celery, chopped green olives, capers and mint. Toss the salsa, season with freshly ground pepper and serve.
Such beautiful and delicious chemical free vegetables from Lovebrook. A rainbow in your bowl for every day of the week!
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