
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
Directions
Learn how to make this recipe at Cookie and Kate