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1 lb. fresh, whole almonds (about 3 1/2 cups)
1/4 cup + 1 tablespoons of Garlic Olive Oil
2 tsp of medium sea salt (or to taste)
1/4 cup + 1 tbsp of fresh rosemary leaves (optional garnish)
Preheat the oven to 300.
Line a rimmed baking sheet with parchment paper.
In a medium bowl toss the almonds with the Garlic Olive Oil and 1/4 cup fresh rosemary leaves.
Distribute the almonds in a single layer on the baking sheet and slow roast for 40 minutes, until the almonds smell toasty and the rosemary leaves are fragrant. 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 tbsp of Garlic Olive Oil.
Allow to cool fully and serve