Savory Toasted Almonds


2 Tbsp Flying Olive Tuscan Herb Extra Virgin Olive Oil, Dipping Oil of Choice, Olive Wood Smoked, or Flying Olive EVOO of choice

1 cup whole blanched almonds

1 clove garlic, peeled, crushed, and minced fine

1 tsp fresh rosemary*, leaves stripped and chopped

Sea salt to taste


Heat the Flying Olive Tuscan Herb or other EVOO in a skillet over med-high heat.  Add the almonds, garlic, and rosemary and stir until almonds are fragrant and lightly toasted about 3-5 minutes.

Remove from pan to stop them from cooking.  Drain on paper towels.  Serve warm or store in an airtight container for several days or 1 month in your freezer.

*If you don't like rosemary, try sage, thyme, savory, oregano, or marjoram or a combination of spices.  A total of about 1- 1 ½ tsp dried herbs per cup of almonds.

Submitted by Barb L.