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Monday
Sep122011

Minty green olive-celery salsa

This is Week #35 of my 2011 cooking challenge! Click here to view all recipes from this challenge. 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. 

Enjoy!

Minty Green Olive-Celery Salsa

You will want to pour this delicious salsa over EVERYTHING! (Source: Food & Wine Annual Cookbook 2010)

Serves: 2 cups

Total time: 30 min

Minty Green Olive-Celery Salsa

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, lightly smashed and peeled
  • 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
Instructions:
  1. In a small skillet, 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.

 

 

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Reader Comments (3)

The rest of my family would pass out if I tried to serve this to them...but I would eat the whole dang bowl!!!!!! YUM!

I'm not a big olive fan... but even I can tell that this dish would be pretty good. If only I liked the darned things!

09.15.2011 | Unregistered CommenterJeff

My husband loves olives! I'm about to make this for dinner tonight, but I don't have tilapia. I do however, have a freezer full of other types of fish, perch, cod, ahi tuna, salmon and orange roughy. Is there one of these fish you think it would go best with?

Thanks!

07.7.2014 | Unregistered CommenterAshley

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