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Torn Olives with Almonds, Celery & Parmesan

  • Author: Cookie and Kate
  • Prep Time: 15 mins
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 cups 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 29 reviews

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.

olive parmesan celery party appetizer

Ingredients

Scale
  • 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

Instructions

  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.

Notes

Recipe adapted just the tiniest bit from Smitten Kitchen Everyday by Deb Perelman. 

*Deb’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. (I like to chop it pretty small and serve it with hummus so people can pile it onto the hummus.)

**How to toast your almonds: I roasted whole almonds on a rimmed baking sheet for 12 to 14 minutes at 350 degrees Fahrenheit, then chopped them.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.