This is Week #35 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.
I am weeks behind in my cooking challenge, so please forgive me. I'm attempting to catch up this week, amidst the craziness. My oldest munchkin started his second year of preschool yesterday! He is such a big boy, and he is so happy to be back with his "fwends" and teachers. Time continues to fly by us, and life seems to get crazier all the time. Is it just me?
Due to said craziness, I have been loving easy recipes. This recipe was easy, quick and ridiculously tasty. I love that it is considered a "salsa." I also used it as a topping and a side dish. And thankfully, my husband has an aversion to olives, so I had it all to myself! Perfect!
In a small skillet, heat 2 tablespoons of olive oil. Add 2 lightly smashed and peeled 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 medium bowl, along with:
1 cup finely diced celery (3 ribs)
1 cup finely chopped pitted green olives (5 ounces)
2 tablespoons drained capers, chopped
2 tablespoons chopped mint
Freshly ground pepper
Toss and serve! It tasted amazing atop tilapia fillets. It was great with crackers, as well, but I ate most of it by spoon.