Name: Sweet and smokey crispy almond oil
Ingredients: 60ml olive oil; 1 large garlic clove, thinly sliced; 1 ½ tsp fennel seeds, lightly crushed; 4 thinly shaved strips of orange zest; ½ tsp flaked sea salt; 2 tbsp oregano leaves; 1 tsp Aleppo chilli; ½ tsp smoked paprika; ½ tsp light brown sugar; 50g Ottolenghi smokey and sweet marcona almonds, roughly chopped

New

Dips and dressings

Serves 6

Prep 5 min

Cook 5 min

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.

Ingredients

60ml	olive oil
1	large garlic clove, thinly sliced
1 ½ tsp	fennel seeds, lightly crushed
4	thinly shaved strips of orange zest
½ tsp	flaked sea salt
2 tbsp	oregano leaves
1 tsp	Aleppo chilli
½ tsp	smoked paprika
½ tsp	light brown sugar
50g	Ottolenghi smokey and sweet marcona almonds, roughly chopped

Method

Add the oil, garlic, fennel seeds, orange and salt to a small pan on a medium heat. Once it starts to sizzle, cook for 3-4 minutes until the garlic is golden and aromatic.
Add the oregano leaves and let them sizzle for 30 seconds or so, before adding the spices, sugar and almonds. Remove from the heat and set aside to cool.