Minty green olive-celery salsa
by Megan Porta
Ingredients
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
I am very happy to receive a regular delivery of locally grown fruit and vegetables chosen without the effort of shopping.They are always very fresh and the choice is very wide with seasonal produce.
— Penny Patton
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