Chunky Almond Oil

I lifted this from the pages of For Cod and Country. It’s versatile and quite easy to make. Try some and surprise yourself at the simplicity. It livens up steamed greens (as pictured, right) and I’ve even tossed a bit over pasta for a bold finish.

  • 1/2 cup olive oil
  • 4 oz. sliced almonds

  • Before you begin, prepare the bottle or jar in which you plan to store the oil. It should be extremely clean (i.e. use the dishwasher or very hot, soapy water) and importantly, completely dry.
  • Heat the oil and the almonds in a small saucepan over low heat for 10 minutes. Allow to cool completely, then transfer to the sealable container.
  • It’s easiest to store this oil in a jar, but of course I insisted on putting it in a narrow-mouthed glass bottle for aesthetics (how else was I going to get these pretty pictures, huh?). To get the almonds into a bottle, as I did, you will need to use a small funnel for the oil. Once the oil is in the bottle, use a knife to transfer the nuts into the bottle little by little.
  • Store in the refrigerator and use within 3 weeks.
  • As is the case with oils that are chilled, this mixture will harden in the fridge. Let it sit at room temperature to return to a liquid state before using. If you are in a hurry, you can set it in a mug of warm water to expedite the process.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 1/2 cup1


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