- 2 sprigs rosemary
- 1 cup olive oil
- 2 cups blanched almonds
- 1 Tablespoon course salt
- In a small saucepan, warm olive oil and rosemary until small bubbles appear around the rim of the pan. Remove from heat and let cool completely.
- Meanwhile, place blanched almonds in a bowl.
- Pour one 2 tablespoons rosemary infused olive oil over almonds and toss to coat completely.
- Sprinkle with course salt and serve.
- Reserve remaining infused olive oil for another use.