How To Roast Almonds With Olive Oil

You can roast almonds with olive oil by tossing raw almonds in a light coating of olive oil, spreading them on a baking sheet, and roasting them at 350°F (175°C) for about 10 to 15 minutes.
 
It’s a simple process, and the olive oil helps the salt stick while giving the almonds a richer, crispier finish.
 
If you’ve been wondering how to roast almonds with olive oil without burning them or ending up with a soggy batch, you’re in the right place.
 
In this post, we’ll walk through how to roast almonds with olive oil step by step, plus the best ways to season them and store them so they stay crunchy.
 
Let’s get into it.
 

How to Roast Almonds with Olive Oil

Roasting almonds with olive oil is straightforward, and here’s exactly how to do it:
 

1. Start with Raw Almonds

The best almonds to roast with olive oil are raw, unsalted ones.
 
Raw almonds give you full control over the seasoning, and they roast evenly since they all start from the same place.
 
You can use whole almonds, slivered almonds, or sliced ones, but keep in mind that smaller pieces roast faster.
 
If you’re roasting sliced or slivered almonds, cut the time down and keep a closer eye on them.
 

2. Coat Them Lightly with Olive Oil

Pour about one tablespoon of olive oil over two cups of raw almonds in a bowl.
 
Then toss them until every almond has a thin, even shine.
 
You don’t need much, and going light is the key to roasting almonds with olive oil successfully.
 
Too much oil makes them greasy and can cause them to smoke in the oven.
 
Extra virgin olive oil works great here and adds a subtle fruity note, but regular olive oil is perfectly fine too.
 

3. Season While They’re Still Oily

This is the moment to add your salt or any seasonings you like.
 
Because the olive oil makes the surface tacky, the salt actually sticks instead of falling to the bottom of the bowl.
 
A good starting point is half a teaspoon of fine sea salt per two cups of almonds.
 
You can also add smoked paprika, garlic powder, cinnamon, or a little cayenne if you want some heat.
 

4. Spread Them in a Single Layer

Spread the oiled almonds on a rimmed baking sheet lined with parchment paper.
 
The single layer matters because piled-up almonds steam instead of roast, and you’ll lose that crunch you’re after.
 
Give the sheet a gentle shake so they settle into one even layer before going into the oven.
 

5. Roast at 350°F and Stir Halfway

Roast the almonds at 350°F (175°C) for 10 to 15 minutes.
 
Stir them around the 6 or 7 minute mark so they brown evenly on all sides.
 
You’ll know they’re done when they smell nutty and the centers turn a light golden brown.
 
And here’s a tip worth remembering when you roast almonds with olive oil: they keep cooking after you pull them out.
 
So take them out a minute early rather than a minute late.
 

6. Cool Completely Before Storing

Let the almonds cool on the baking sheet for about 20 minutes.
 
They crisp up as they cool, so don’t skip this step or taste-test too soon.
 
Once they’re fully cool, transfer them to an airtight jar or container.
 

Tips for Perfect Oven-Roasted Almonds with Olive Oil

A few small habits make a big difference when you roast almonds with olive oil:
 

1. Don’t Skip the Stir

Almonds on the edges of the pan brown faster than the ones in the middle.
 
Stirring halfway evens things out and prevents burnt edges while the center is still pale.
 

2. Watch the Last Few Minutes

Almonds go from perfectly golden to over-roasted quickly.
 
Stay nearby during the final stretch when you roast almonds with olive oil, because the oil speeds up browning.
 

3. Adjust Time for Smaller Pieces

Sliced almonds usually need only 5 to 8 minutes, and slivered ones around 8 to 10.
 
Whole almonds take the full 10 to 15 minutes, so match your timing to the size you’re roasting.
 

Storing and Serving Your Roasted Almonds

Once cooled, roasted almonds with olive oil keep well in an airtight container at room temperature for about two weeks.
 
For longer storage, pop them in the fridge for up to two months or the freezer for up to six.
 
They make a great snack on their own, but they also shine sprinkled over salads, stirred into yogurt, or added to a cheese board.
 
And if you ever notice a stale or bitter smell, that’s your cue to toss them out.
 

So, How Do You Roast Almonds with Olive Oil?

You roast almonds with olive oil by coating raw almonds lightly, seasoning them, and baking them at 350°F for 10 to 15 minutes with a stir halfway through.
 
It’s a simple process, and the olive oil helps the salt stick while giving the almonds a richer, crispier finish.
 
Now that you know how to roast almonds with olive oil, grab a bag of raw almonds and give it a try.
 
Your kitchen will smell amazing, and that first warm, crunchy handful will make it all worth it.