Torn Olives with Almonds, Celery & Parmesan
Total Time
15 minutes
Prep Time
15 mins
Cook Time
0 minutes
Rating
5 out of 5 stars
(27)
Ingredients
2 cups
- 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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Preparation
Chef’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.
To make this recipe in a hurry, buy pre-pitted olives and tear them by hand into a few pieces. You can use jarred or canned green olives, or pick out your favorites at the olive bar at your grocery store.
I recently fell in love with Castelvetrano olives, which are buttery, crisp and less salty than most.
I almost always recommend buying raw nuts and roasting them yourself for the best flavor, but if you have a trustworthy source of tasty (unsalted!) roasted almonds, that would save you some trouble, too.
Buy the freshest organic celery available, but don’t stress if it doesn’t have pretty leaves to add to the mix.
This recipe has a mix of Mediterranean flavors and goes great with creamy hummus and crackers or toasted pita bread.