1/4 cup + 1 tbsp of Garlic Olive Oil
1 pound fresh, whole almonds (about 3 1/2 cups)
2 tsp fine to medium sea salt - or to taste
1/4 cup + 1 tbsp fresh rosemary leaves as an optional garnish
Preheat the oven to 300F. Line a rimmed baking sheet with parchment paper. In a medium bowl toss the almonds with the Organic Garlic Olive Oil and 1/4 cup fresh rosemary leaves. Distribute the almonds in a single layer on the prepared baking sheet and slow roast for 40 minutes, until the almonds smell toasty and the rosemary leaves are fragrant and crisp. Remove from the oven and allow to cool for about 5 minutes. While still warm, toss with sea salt and garnish with remaining tbsp of fresh rosemary leaves and 1 tbsp of Organic Garlic Olive Oil. Allow to cool fully and serve.