2 clove garlic, smashed and peeled
1 1 cup finely diced celery, 3 ribs
1 1 Cup finely chopped pitted green olives, 5 ounces
2 Tbsp capers, chopped
2 Tbsp chopped mint
freshly ground pepper
1. In a small skillet, heat the oil. Add the garlic and cook over moderate heat until golden, about 2 minutes. Let the oil cool, then discard the garlic. Transfer the oil to a bowl and add the celery, olives, capers and mint. Toss the salsa, season with pepper and serve.