Name: Torn Olives with Almonds, Celery & Parmesan
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 cups (270 grams) large pitted green olives, drained and torn into bite-sized pieces*; 1 cup diced celery (from 2 to 3 medium ribs); ½ cup roasted almonds, roughly chopped**; 2 ounces Parmesan, crumbled with a fork or knife point into ½ cup rubble; 1 large garlic clove, very thinly sliced; 2 tablespoons extra-virgin olive oil, more to taste; 1 tablespoon white wine vinegar, more to taste; Kosher salt and red pepper flakes, to taste; Leaves from celery ribs, roughly chopped, for garnish

Torn Olives with Almonds, Celery & Parmesan

This fun Mediterranean appetizer features briny green olives, crumbled Parmesan, crisp celery, and toasted almonds. Recipe yields about 2 cups, enough to serve 4 to 6.

15 min total 15 min prep 2 197 cal

Ingredients

2 serv.

2 cups (270 grams) large pitted green olives, drained and torn into bite-sized pieces*
1 cup diced celery (from 2 to 3 medium ribs)
½ cup roasted almonds, roughly chopped**
2 ounces Parmesan, crumbled with a fork or knife point into ½ cup rubble
1 large garlic clove, very thinly sliced
2 tablespoons extra-virgin olive oil, more to taste
1 tablespoon white wine vinegar, more to taste
Kosher salt and red pepper flakes, to taste
Leaves from celery ribs, roughly chopped, for garnish

Instructions

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1 In a medium bowl, toss all of the ingredients except the celery leaves together. Taste, and adjust the seasonings to your preference (I usually add a little more olive oil and vinegar, and about ¼ teaspoon kosher salt).
2 Garnish with the chopped celery leaves. Refrigerate until needed, for up to 5 days.