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