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
We've been able to try vegetables that aren't always available in supermarkets which has enabled us to enjoy more interesting weeknight dinners!
— Tom
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.