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.

⏱ 15 menit 🔨 Persiapan 15mnt 📊 Mudah 🍽 2 porsi 👁 33
Torn Olives with Almonds, Celery & Parmesan

Bahan-bahan

2 porsi

Langkah-langkah

  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 ¼ teaspoon kosher salt).
  2. Garnish with the chopped celery leaves. Refrigerate until needed, for up to 5 days.

Nutrisi per porsi

197kcal

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Beri Rating

★★★★★

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Bahan Serupa

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Torn Olives with Almonds, Celery & Parmesan

Bahan-bahan:
  • 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

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