Torn Olives with Almonds, Celery & Parmesan

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Ingredients

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

1 of 6 servings; sodium content will depend on olives used per serving

As published by Cookie and Kate.

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