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 so happy with what I have been receiving. It has made me realise how stuck in a rut we were and I have loved the variety of new dishes it has brought to our table
— Bess, Langford
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.