Ingredients:

  • 1.5 cups (250g) Castelvetrano or Kalamata olives, pitted
  • 2 medium (100g) celery stalks, very thinly sliced on a bias
  • 1/2 cup (75g) Marcona almonds or blanched almonds
  • 1/2 cup (50g) aged Parmesan cheese, shaved into ribbons
  • 1/4 cup (10g) fresh flat-leaf parsley, roughly chopped
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp red pepper flakes
  • 1/4 tsp freshly ground black pepper

Instructions:

  1. Place the almonds in a dry skillet over medium heat. Toast for 3–5 minutes, tossing frequently until fragrant and light golden-brown. Remove immediately from the pan to cool.
  2. Tear the olives: Using your thumb and forefinger or the flat side of a knife, gently crush and tear the olives into irregular, bite-sized chunks to increase surface area.
  3. Thinly slice the celery on a bias. If the celery lacks crispness, soak in ice water for 5 minutes and pat dry.
  4. In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, red pepper flakes, and black pepper until emulsified.
  5. In a large bowl, combine the torn olives, toasted almonds, sliced celery, and parsley. Pour the dressing over the top and toss to coat.
  6. Gently fold in the shaved Parmesan ribbons just before serving to maintain their texture.