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Sweet & smokey crispy almond oil

Sweet & smokey crispy almond oil

This smokey, sweet almond-infused oil is the sort of small flourish that transforms a dish. Toasted Marcona almonds mingle with sweet paprika, fennel seeds, garlic and oregano in olive oil, creating a fragrant, nutty topping with just the right balance of richness and spice. Discover more delicious Ottolenghi recipe inspiration using the Ottolenghi range. 

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Vegan
  • Serves6
  • CourseAccompaniment
  • Prepare5 mins
  • Cook5 mins
  • Total time10 mins

Ingredients

  • 60ml olive oil
  • 1 large garlic clove, thinly sliced
  • 1½ tsp fennel seeds, lightly crushed
  • 4 thinly shaved strips of orange zest
  • ½ tsp flaky sea salt
  • 25g pack oregano, 5g leaves picked
  • 1 tsp Cooks' Ingredients Turkish Pepper Flakes
  • ½ tsp smoked paprika
  • ½ tsp light brown soft sugar
  • 50g Ottolenghi Smokey and Sweet Marcona Almonds, roughly chopped

Method

  1. Add the oil, garlic, fennel seeds, orange zest and salt to a small pan over a medium heat. Once it starts to sizzle, cook for 3-4 minutes until the garlic is golden and aromatic.

  2. Add the oregano and let it sizzle for 30 seconds or so, before adding the spices, sugar and almonds. Remove from the heat and set aside to cool. Spoon generously over houmous or yogurt, as part of a mezze-type spread with plenty of flatbreads, if liked. It will keep in a sterilised jar at room temperature for up to 2 weeks.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

591kJ/ 143kcals

Fat

14g

Saturated Fat

1.6g

Carbohydrates

1.7g

Sugars

0.8g

Fibre

1.3g

Protein

2.2g

Salt

0.52g

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