Directions: Add EVOO to a large sauté pan that is over medium-high heat. When the oil is hot, add the green beans and sauté just until beans are hot and slightly limp, about 15-20 minutes. Reduce the heat and add the almonds. Sauté about 3-4 minutes or until the almonds are slightly golden, stirring constantly.
Turn off the heat and add the Black Truffle Sea Salt.