1 pound fresh, whole almonds (about 3 1/2 cups)
1/4 cup + 1 tablespoons of Organic Garlic Olive Oil
2 teaspoons fine to medium sea salt – or to taste
1/4 cup + 1 tablespoon fresh rosemary leaves as an optional garnish

Preheat the oven to 300.

Line a rimmed baking sheet with parchment paper.

In a medium bowl toss the almonds with the Organic Garlic 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. 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 Olive Oil.

Allow to cool fully and serve


  1. Linda Cooper Jones says:

    Samples these at the Farmer’s Market and they were excellent! Bought a small bottle of Primo Grlicc oil and came home and made some (Recipe was not that easy to find on the web site but, I persisted and found it!) Will return to Farmer’s Market to buy more ooils and try additional recipes! The oil is delightful and I can’t wait to sample some of the others.)

    • Primo Oils says:

      Thank you! We are working on making our website easier to navigate and appreciate the feedback. So happy to hear you are enjoying our oils!

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