• 1 lb. fresh, whole almonds (about 3 1/2 cups)
  • 1/4 c. plus 1 Tbs. Garlic Olive Oil
  • 2 tsp. Himalayan Fine Sea Salt (or to taste)
  • 1/4 c. fresh rosemary leaves, plus 1 Tbs. as an   optional garnish

Preparation:  Preheat an oven to 300°F.   Line a rimmed baking sheet with parchment paper. In a     medium bowl, toss the almonds with the garlic 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 garlic oil.  Allow to cool fully and serve.

**An original Carter & Cavero recipe adaptation from Olive This!