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Sunita green Olives with Almonds, Celery & Parmesan

Serving size: 4/6 | Prep time: 15 minutes | Cooking time: 0 minutes

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2 cups (270 grams) large Sunita 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 Sunita 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


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).

Garnish with the chopped celery leaves. Refrigerate until needed, for up to 5 days.

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