Torn Olives with Almonds, Celery & Parmesan

Serves: 4 Save

Ingredients (9)

  • 2 cups (270 grams) large pitted green olives, drained and torn into bite-sized pieces*
  • 1 cup diced celery (from 2 to 3 medium ribs)
  • 1/2 cup roasted almonds, roughly chopped**
  • 2 ounces Parmesan, crumbled with a fork or knife point into 1/2 cup rubble
  • 1 large garlic clove, very thinly sliced
  • 2 tablespoons 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


Learn how to make this recipe at Cookie and Kate

Tanqueray & Tonic

This classic cocktail effortlessly blends the distinct taste of gin with the refreshing fizz of tonic. Add a slice of lime and voilĂ ! A symphony of crisp, refreshing and oh-so-sophisticated flavors.

Ingredients (4)

  • 1.5 oz. Tanqueray No. TEN Gin
  • Tonic Water
  • Grapefruit Wheel Garnish
  • Thyme Sprig Garnish

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