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Torn Olives with Almonds, Celery & Parmesan

Scaled for 2 portions · 2 steps

2 cup(270 grams) large pitted green olives, drained and torn into bite-sized pieces*0.5 cuproasted almonds, roughly chopped**55 gParmesan, crumbled with a fork or knife point into ½ cup rubble1large garlic clove, very thinly sliced2 tbspextra-virgin olive oil, more to taste1 tbspwhite wine vinegar, more to taste—Kosher salt and red pepper flakes, to taste—Leaves from celery ribs, roughly chopped, for garnish—1 cup diced celery (from 2 to 3 medium ribs)

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