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.
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.