Heat oven to 275°F.
Whisk together the olive oil, egg white, basil, oregano, rosemary, thyme, garlic powder, onion powder and salt in large bowl. Add the almonds, 1 cup at a time, stirring well after each addition, until almonds are evenly coated with herb mixture. Turn into 15 x 10 x 1-inch jelly-roll pan.
Bake in 275°F oven for 45 minutes or until the almonds are lightly toasted, stirring every 10 minutes. Let the almonds cool completely.
