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.
Foto: Cookie and Kate — Cookie and KateIngredients
2 servings
- 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
Steps
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).
Garnish with the chopped celery leaves. Refrigerate until needed, for up to 5 days.
Nutrition Facts
Macronutrients
Calories197
Source: Cookie and Kate by Cookie and Kate
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