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Yields12 Servings
 1 lb Almonds, fresh, whole
 ¼ cup VSOP Organic Garlic Extra Virgin Olive Oil
 ¼ cup Fresh Rosemary, slightly chopped
 2 tsp Medium Sea Salt, or fine, to taste
 1 tbsp VSOP Organic Garlic Extra Virgin Olive Oil
 1 tbsp Fresh Rosemary
1

Preheat the oven to 300 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.

2

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.

3

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.

Ingredients

 1 lb Almonds, fresh, whole
 ¼ cup VSOP Organic Garlic Extra Virgin Olive Oil
 ¼ cup Fresh Rosemary, slightly chopped
 2 tsp Medium Sea Salt, or fine, to taste
 1 tbsp VSOP Organic Garlic Extra Virgin Olive Oil
 1 tbsp Fresh Rosemary

Directions

1

Preheat the oven to 300 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.

2

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.

3

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.

Roasted Almonds With Fresh Rosemary

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