Photo: Greg Dupree
Serves 16 (serving size: 2 tbsp. drained)
Combine olive oil and almonds in a small saucepan over medium-low; cook until nuts are toasted and light brown, 40 to 45 minutes. Remove from heat; cool to room temperature, about 1 hour. Store almonds in oil in an airtight container up to 1 month in refrigerator. Drain before using; reserve oil to use in dressings, if desired.