Welcome to Wellspring

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
Working Hours
Monday - Friday 09:00AM - 17:00PM
Saturday - Sunday CLOSED
From Our Gallery

Olive and toasted Almond Appetizer


Toasted Almonds with Olives and Parmesan Cheese Salad

I love olives and this easy appetizer will be gobbled up at any gathering! This can be kept in the fridge up to 5 days, but I bet it will not last that long! Yummy on a warm pita or by the spoonful on a grilled veggie burger!

  • Author: Jennie Schwartz
  • Prep Time: 15
  • Total Time: 15


  • 2 cups  large 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 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


  1. In a medium bowl, toss all of the ingredients except the celery leaves together. Taste, and adjust the seasonings to your preference. I added an extra cup of celery and an extra teaspoon of olive oil.
  2. Garnish with the chopped celery leaves. Refrigerate until needed, for up to 5 days.


You can use most olives, but I found the Castelvetrano olives  the best for this recipe. Not as salty as most olives and they have a more meaty texture that holds up well in the fridge!

This recipe was adapted from Cookie and Kate!

Jennie Schwartz
Personal Health Coach

Jennie is a certified health coach and yoga instructor. Her approach combines yoga, fitness, and nutrition to achieve health goals. Her biggest joy is helping clients discover the tools needed for a lifetime of balance and well-being.

No Comments

Post a Comment