Crushed Olives with Almonds and Celery

Yields1 Serving

From Smitten Kitchen Every Day by Deb Perelman

2 C large green olives, pitted and drained

1 C diced celery

1/2 C roasted almonds, roughly chopped

1/2 C parmesan cheese, preferably crumbled bits

1 garlic clove, thinly sliced

2 T olive oil

1 T white wine vinegar

kosher salt and red pepper flakes to taste

leaves from celery ribs, rough chopped for garnish

Toss all ingredients except the celery leaves together in a medium bowl.

Taste and adjust the seasonings to preference.

Garnish with celery leaves.

Nutrition Facts

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