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 enjoying the veg so much, it is so lovely to have such a variety. The quality is outstanding and the fact it’s organic is really important to me.
— BSL, Lydney
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