Torn Olives with Almonds, Celery & Parmesan

Name: Torn Olives with Almonds, Celery &amp; Parmesan
Prep time: 15 min
Total time: 15 min
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); 1/2 cup roasted almonds, roughly chopped**; 2 ounces Parmesan, crumbled with a fork or knife point into 1/2 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

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 2

Author : Cookie and Kate

olive appetizer

Torn Olives with Almonds, Celery & Parmesan

Ingredients

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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)1/2 cup roasted almonds, roughly chopped**2 ounces Parmesan, crumbled with a fork or knife point into 1/2 cup rubble1 large garlic clove, very thinly sliced2 tablespoons extra-virgin olive oil, more to taste1 tablespoon white wine vinegar, more to tasteKosher salt and red pepper flakes, to tasteLeaves from celery ribs, roughly chopped, for garnish

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Instructions

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Step 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 1/4 teaspoon kosher salt).

Step 2

Garnish with the chopped celery leaves. Refrigerate until needed, for up to 5 days.