Line a 9x13 baking dish with parchment paper and lightly grease.
In a double boiler (or, place a heat-proof bowl over a pot with a few inches of boiling water, making sure the water does not touch the bowl), melt the chocolate over low heat. Stir constantly until everything is melted (temperature of 90F). Add the sea salt and olive oil and stir until combined.
Pour into the baking dish and sprinkle with the chopped almonds. Add some flaked sea salt on top, if you want. Place into the fridge until chocolate is hardened.
Once the chocolate has set, break into pieces and enjoy! Store in a well-sealed container in the fridge.
This recipe uses our Bacon Infused EVOO. You could use any of the following EVOO's for a different taste: