Use this Green Olives, Capers, Currants, Celery, and Saffron Salsa as an accompaniment to roasted vegetables or splashed across pan-fried fish.
Green Olives, Capers, Currants, Celery, and Saffron Salsa
Print This Recipe Yield 4Source Adapted from Yotam OttolenghiPublished
Ingredients
- 3 tablespoon currants
- 2 tablespoon olive oil
- 2 celery stalks (cut in ⅓‑inch dice)
- 3 tablespoon pine nuts
- 3 tablespoon capers (plus 2 tbsp of their brine)
- 4–5 large green olives (pitted and cut in ⅓‑inch dice))
- ¼ teaspoon saffron threads (mixed in a small bowl with 2 teaspoons warm water)
- 1 pinch kosher salt
- 2 tablespoon fresh parsley leaves (roughly chopped)
- 1 teaspoon finely grated lemon zest
- 2 teaspoon fresh lemon juice
Directions
Cover the currants with boiling water and leave to soak at least 20 minutes.
Put olive oil in a saute pan set over high heat. Add the celery and pine nuts, and cook stirring frequently, until the nuts begin to brown, about 3 minutes (don’t take your eyes off them, because they burn easily). Remove the pan from the heat and stir in the capers and their brine, the olives, saffron and its water, and a pinch of salt. Drain the currants and add these with the parsley, lemon zest, and lemon juice. Set aside no more than 1 hour before use.
