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Torn Olives with Almonds, Celery & Parmesan
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.
👥 2 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
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).
(270 grams) large pitted green olives, drained and torn into bite-sized pieces*2 cupsdiced celery (from 2 to 3 medium ribs)1 cupLeaves from celery ribs, roughly chopped, for garnish
2
Garnish with the chopped celery leaves. Refrigerate until needed, for up to 5 days.
(270 grams) large pitted green olives, drained and torn into bite-sized pieces*2 cupsdiced celery (from 2 to 3 medium ribs)1 cupLeaves from celery ribs, roughly chopped, for garnish
Nutrition Facts
calories
197 calories
fat Content
18.4 g
serving Size
1 of 6 servings; sodium content will depend on olives used
fiber Content
2.8 g
sugar Content
0.9 g
sodium Content
958.2 mg
protein Content
5.9 g
trans Fat Content
0 g
cholesterol Content
6.8 mg
carbohydrate Content
4.5 g
saturated Fat Content
3.6 g
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