Chunky Almond Oil Recipe
- 1 cup extra-virgin olive oil
- 7 ounces slivered blanched almonds
- Heat the olive oil with the almonds in a small saucepan over low heat, stirring every couple of minutes or so, until the almonds are evenly light brown in color and the oil is highly fragrant.
- Cool the oil to room temperature. Store it tightly covered in the refrigerator; the oil will congeal, so take it out about 20 minutes before you need it. It will keep for a couple of weeks in the fridge and can also be frozen for months, until the next sale!
