Rosemary Almond Bowl
The bar snack that never gets old
A bowl of warm rosemary almonds alongside regular marcona almonds and olives. Heat the rosemary almonds gently in a pan with a splash of olive oil for 2 minutes — the warmth releases the rosemary oils and transforms them from a snack to an experience. Add olives and picos for a complete bar spread.
Ingredients
- Premium Roasted Marcona Almonds with Sea Salt 7.5oz
- Hand made picos camperos in a wood fired oven. 6 bags.
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Gourmet Rosemary Almonds 2.2 oz
- Premium Hand-picked Manzanilla Olives from Andalucia | 13 oz
Preparation
- Warm rosemary almonds in a dry pan over low heat for 2 minutes, tossing occasionally.
- Pour into a warm bowl. Add a drizzle of EVOO and a pinch of flaky salt.
- Set out marcona almonds in a separate bowl and olives in a third.
- Add picos camperos. Serve while the rosemary almonds are still warm.
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