Heat the olive oil and sesame oil in a 12-inch saute pan set over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently, until lightly toasted, about 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, about 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.