Name: Torn Olives with Almonds, Celery & Parmesan Recipe
Prep time: 15 min
Yield: 2
Ingredients: 2 cups pitted green olives; 1 cup celery; ½ cup almonds; 2 oz parmesan cheese; 1 clove garlic; 2 tbsp extra-virgin olive oil; 1 tbsp white wine vinegar; kosher salt; red pepper flakes; celery ribs

Torn Olives with Almonds, Celery & Parmesan Recipe

How To Make Celery Almonds Parmesan Torn Olives

You’ll love this appetizer assembled with fresh torn olives, celery, parmesan cheese, toasted almonds, and more mixed with white wine vinegar and olive oil!

Preparation: 15 minutes

Cooking:

Total: 15 minutes

Serves:

Ingredients

2cupspitted green olives,large, drained and torn into bite-sized pieces
1cupcelery,(from 2 to 3 medium ribs) diced
½cupalmonds,roasted, roughly chopped
2ozparmesan cheese,crumbled with a fork or knife point into a ½ cup rubble
1clovegarlic,large, very thinly sliced
2tbspextra-virgin olive oil,plus more to taste
1tbspwhite wine vinegar,plus more to taste
kosher salt,to taste
red pepper flakes,to taste
celery ribs,leaves, roughly chopped, for garnish

Instructions

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

Recipe Notes

If serving as part of a cheese spread, keep the pieces chunky and offer toothpicks for serving. If it’s the first course, chop everything smaller and offer forks. Chop it pretty small and serve it with hummus so people can pile it onto the hummus.
To toast the almonds, roast the whole almonds on a rimmed baking sheet for 12 to 14 minutes at 350 degrees F, then chopped them.