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.
I may be one of your longest members having had a box since 94? 95? With a few little gaps perhaps… So why do I love my box? The veg taste lovely and fresh - my son eats them like sweeties and I cook more interesting recipes.
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