1 pound Almonds, fresh, whole
1⁄4 cup VSOP Organic Garlic Extra Virgin Olive Oil
1⁄4 cup Fresh Rosemary, slightly chopped
2 teaspoons Medium Sea Salt, or fine, to taste
1 tablespoon VSOP Organic Garlic Extra Virgin Olive Oil
1 tablespoon Fresh Rosemary
Preheat the oven to 300 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
In a medium bowl toss the almonds with the Organic Garlic Extra Virgin 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 tablespoon of fresh rosemary leaves and 1 tablespoon of Organic Garlic Extra Virgin Olive Oil.Allow to cool fully and serve.