MINTY GREEN OLIVE-CELERY SALSA/TAPENADE

This is a nice switch from tomato bruschetta or typical olive tapenade. It is tasty, crunchy, and refreshing.

Makes eight 1/4 cup servings.

Total time: 30 minutes

2 tbs olive oil
2 garlic cloves, smashed and peeled
1 cup finely diced celery (3 ribs)
1 cup finely chopped pitted green olives (5 ounces)
2 tbs capers, chopped
2 tbs chopped mint*
Freshly ground pepper

In a small skillet, heat the oil. Add the garlic and cook over
moderate heat until golden. Let the oil cool, then discard the
garlic.

Transfer the oil to a bowl and add the celery, olives, capers and
mint. Toss, season with pepper and serve.

Recipe from Food & Wine, July 2009

*Mint is not easily found in supermarkets and I prefer dried
mint over fresh mint as it is stronger tasting. The only strong
mint I have found was at Middle Eastern grocery stores. And
don't forget the following: 1 tbs fresh herb = 1/3 tbs dried.