Torn Olives with Almonds, Celery & Parmesan

Ingredients (9)

• 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