Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
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Freshly Sliced Charcuterie
Truffle Manchego
Galmesan Wedge
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Apple Cider Vinegar
Perello Chickpeas
Buy a Gift Card
Celebration Hamper
Sherry
Sparkling Cava for Christmas
Perello Olives
Navarrico Butter Beans
READY IN
20 minutes
COOKING TIME
15 minutes
PREP TIME
5 minutes
SERVES
2 people
ingredients
- 2 tsp / 10ml Brindisa Arbequina Olive Oil
IN STOCK - 1 tsp La Chinata Smoked Paprika Hot
IN STOCK - 1 tsp crumbled Catalan oregano
IN STOCK - ½ tsp fine salt
- 150g blanched Marcona almonds
IN STOCK METHOD
- Pre-heat the oven to 170°C / 160°C fan oven.
- In a mixing bowl combine the oil, pimentón, oregano and salt.
- Spread the almonds out to a single layer on a baking tray. Roast the almonds until lightly golden brown - about 12-15 minutes - turning the tray to roast the almonds evenly. Transfer to the mixing bowl.
- Stir the almonds for a full minute to coat well. Leave for 30 minutes for the almonds to drink in the oil.
- Stir again.
ingredients
- 2 tsp / 10ml Brindisa Arbequina Olive Oil
(each)
IN STOCK - 1 tsp La Chinata Smoked Paprika Hot
IN STOCK - 1 tsp crumbled Catalan oregano
IN STOCK - ½ tsp fine salt
- 150g blanched Marcona almonds
IN STOCK 
