Name: Torn Olives with Almonds, Celery & Parmesan
Prep time: 15 min
Total time: 15 min
Yield: 2 cups
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); 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