This smoky, sweet almond 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. Spoon generously over hummus or yoghurt, as part of a mezze type spread with plenty of flatbreads. Store in a jar, where it will keep at room temperature for up to 2 weeks.
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Ottolenghi | 2026-04-01
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