Roasted Almonds with Olive Oil

Makes 2 cups

Salty, crunchy and seriously yummy, this easy and quick preparation ups the flavor of almonds whether you’re eating out of hand or adding to your charcuterie board. Don’t skimp on the quality of sea salt. This is one of those moments when only the best will do!

2 cups whole almonds, unsalted or whole blanched almonds
2 tablespoons Olive Scene single varietal olive oil
1 teaspoon coarse, flaky sea salt

1. Preheat the oven to 350°F. Spread the almonds in a single layer on a rimmed baking sheet. Toast until golden and fragrant, about 12 to 15 minutes. Watch carefully to avoid burning. 
2. Let the nuts cool completely. Transfer to a small bowl, drizzle with the olive oil, dust with salt and toss until almonds are coated. 
3. Store in an airtight container for up to 2 days. 

Note: A single varietal olive oil is ideal for this preparation but if you’re feeling creative reach for one of The Olive Scene’s flavored olive oils like Madagascar Black Pepper, Garlic or Wild Rosemary.