Name: Torn Olives with Almonds, Celery & Parmesan
Prep time: 15 min
Total time: 15 min
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); 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

Torn Olives with Almonds, Celery & Parmesan

Author: Cookie and Kate
Prep Time: 15 mins
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 2 cups 1x
Category: Appetizer
Method: By hand
Cuisine: Mediterranean

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5 from 26 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.

Scale

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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Instructions

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

Notes

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

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Recipe from Cookie and Kate: https://cookieandkate.com/torn-olives-with-almonds-celery-parmesan/