Chunky Almond Oil
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 cups
- 1 cup extra-virgin olive oil
- 7 ounces slivered blanched almonds
- Carbohydrate 2 g(1%)
- Fat 13 g(21%)
- Fiber 1 g(3%)
- Protein 2 g(4%)
- Saturated Fat 2 g(8%)
- Sodium 2 mg(0%)
- Calories 128
Preparation 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! Reprinted with permission from Where There's Smoke: Simple, Sustainable, Delicious Grilling by Barton Seaver. Copyright © 2013 by Barton Seaver. Photography by Katie Stoop. Published by Sterling Epicure, an imprint of Sterling Publishing Co., Inc.
Preparation 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! Reprinted with permission from Where There's Smoke: Simple, Sustainable, Delicious Grilling by Barton Seaver. Copyright © 2013 by Barton Seaver. Photography by Katie Stoop. Published by Sterling Epicure, an imprint of Sterling Publishing Co., Inc.
