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Castelvetrano Olive Salad with Celery Tops and Almonds

A rustic bowl of vibrant olive and celery leaf salad surrounded by crisp crackers, ready for scooping—briny, nutty, and full of fresh flavor.
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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!

Ingredients

Scale
  • 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

  • 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.

  • Celery Leaves: Don’t toss those leafy tops! They’re tender, flavorful, and packed with nutrients—perfect for this salad.

  • Make Ahead: You can make this salad a few hours in advance. Just wait to add the almonds so they stay crunchy.

  • 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.

  • Add-Ins: Try adding chopped parsley, a little lemon zest, or a pinch of red pepper flakes for extra brightness and kick.

  • Cheese Swap: Parmesan is classic here, but pecorino or manchego would also work beautifully.

Find it online: https://whiteriverkitchen.com/castelvetrano-olive-salad-with-celery-tops-and-almonds/