Ingredients:
2 cups raw almonds
¼ teaspoon salt
½ tablespoon virgin olive oil

 

 

 

Preparation:

Preheat the oven to 180 degrees. Spread and toast the almonds for 10 minutes.
Let them cool.
Blend the almonds until creamy.
Once the almond butter is very smooth add salt and olive oil.
Let the almond butter cool. Then transfer mixture to a jar.
Can be stored in the refrigerator for 2 weeks.