Torn Olives with Almonds, Celery & Parmesan

5 from 25 reviews

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.

olive parmesan celery party appetizer



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


Recipe adapted just the tiniest bit from Smitten Kitchen Everyday by Deb Perelman. 

*Deb’s notes: If you’re serving this as part of a cheese spread, keep the pieces chunky and offer toothpicks for serving. If it’s a first course, you can chop everything smaller and offer forks. (I like to chop it pretty small and serve it with hummus so people can pile it onto the hummus.)

**How to toast your almonds: I roasted whole almonds on a rimmed baking sheet for 12 to 14 minutes at 350 degrees Fahrenheit, then chopped them.

▸ Nutrition Information

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