Looking for a bold, fresh appetizer that’s as snackable as it is elegant? This olive and celery leaf salad hits all the right notes—briny Castelvetrano olives, fragrant celery tops, crunchy almonds, and a generous shower of Parmesan, all tossed in a light apple cider vinaigrette. It’s vibrant and textured, with just the right balance of salty, nutty, and herbaceous. Served with crackers or crostini, it’s the kind of dish that disappears quickly at any gathering. Bonus: it’s make-ahead friendly and doubles beautifully as a salad topping, sandwich layer, or part of an antipasto spread. Let’s dive in.
Every time I make this olive and celery leaf salad, people rave about it. It’s one of those simple recipes that surprises everyone with how flavorful it is. I recently made it while visiting my dear friend Geri for her birthday in Florida, and her whole family loved it so much, I ended up making it again the very next day for a picnic we packed for a boat we chartered. It was perfect—fresh, easy, and totally snackable.
I’m posting this especially for Geri’s family. Her daughter told me she doesn’t even like olives, but absolutely loves this recipe—maybe it’s the olives themselves. Castelvetranos are buttery, mild, and less salty than most olives, with a firm bite and a subtle sweetness that converts even the skeptics. Her other daughter already made the salad again since I was there last week, and I love that it’s become part of their kitchen, too.
It’s perfect with crackers, but that’s just the beginning—I’ve spooned it over salads, tucked it into sandwiches (hello, muffuletta), layered it on crostini, tossed it with pasta, and even served it over grilled chicken. I’ll share more ideas below, but trust me: once you make it, you’ll find your own favorite way to enjoy it.
PrintCastelvetrano Olive Salad with Celery Tops and Almonds
A vibrant, flavor-packed salad made with Castelvetrano olives, celery leaves and tops, slivered almonds, and Parmesan. Perfect as an appetizer with crackers, or served over salads, sandwiches, pasta, or grilled chicken. A crowd-pleaser that’s always requested again!
- Prep Time: 15 minutes
- Total Time: 20
- Yield: 3 1/2 cups 1x
- Category: Appetizer
- Cuisine: Mediterranean
Ingredients
- 8 oz. Castelvetrano olives, torn
- 1 cup diced celery leaves and the celery tops (use both leafy greens and tender stalks)
- 1/2 cup slivered almonds
- 1/2 cup shredded Parmesan cheese
- 2 cloves garlic, minced
- 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon apple cider vinegar
- Freshly ground black pepper, to taste
- Pinch of flaky sea salt (optional)
Instructions
Prepare the base: In a large mixing bowl, combine the olives, celery leaves and tops, almonds, Parmesean cheese, and garlic.
Dress the salad: Drizzle in the olive oil and vinegar. Toss everything gently to combine. Season with freshly ground black papper. Add a pinch of flaky salt if needed (the olives and cheese are already salty, so taste first).
Serve: Let the salad sit for 5-10 minutes to let the flavors mingle. Serve slightly chilled or at room Temperature.
Notes
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Olive Tip: Castelvetrano olives are known for their mild, buttery flavor and firm texture. If you substitute with another olive, choose one that’s not too briny or overpowering, like green Cerignola.
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Celery Leaves: Don’t toss those leafy tops! They’re tender, flavorful, and packed with nutrients—perfect for this salad.
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Make Ahead: You can make this salad a few hours in advance. Just wait to add the almonds so they stay crunchy.
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Serving Ideas: Great as a dip with crackers or crostini, or use it as a sandwich spread (especially muffuletta-style), pasta toss-in, salad topper, or spooned over grilled chicken or fish.
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Add-Ins: Try adding chopped parsley, a little lemon zest, or a pinch of red pepper flakes for extra brightness and kick.
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Cheese Swap: Parmesan is classic here, but pecorino or manchego would also work beautifully.
While this salad is fantastic served simply with crackers, it’s incredibly versatile—and that’s part of what makes it such a favorite. Once you’ve made it, you’ll start finding all kinds of ways to use it beyond the appetizer board. Here are a few of my favorite ways to enjoy it in meals, snacks, and party spreads—you’ll be surprised how easily it fits into just about everything.
1. Muffuletta Sandwich Layer
Spoon the salad onto crusty Italian bread as the olive layer in a classic muffuletta. Layer with cured meats and cheeses, then press or toast the sandwich for bold, briny flavor in every bite.
2. Crostini Topping
Pile the salad onto toasted baguette slices. Add a swipe of ricotta, goat cheese, or white bean purée underneath for a creamy contrast.
3. Pasta Toss-In
Stir the salad into warm or room-temperature pasta with a little extra olive oil. It creates a flavorful no-cook pasta dish with amazing texture.
4. Salad Topper
Use it as a punchy topping for simple greens like arugula, baby spinach, or romaine. Add grilled chicken or tuna for a quick, satisfying meal.
5. Grilled Chicken or Fish Garnish
Spoon it over grilled chicken, salmon, or white fish as a rustic, herbaceous topping that doubles as a side.
6. Picnic or Charcuterie Board
Serve it chilled with crackers, pita chips, or flatbread on a picnic or charcuterie board. It pairs perfectly with cheese, fruit, and cured meats.
7. Warm Grain Bowl Accent
Toss a spoonful over warm farro, quinoa, or couscous along with roasted veggies and a drizzle of lemon or tahini for a balanced bowl.
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