The oil separates like that when there are no stabilizing ingredients added. That's a good thing. Just stir the oil back in as best you can. Don't pour it off or you'll end up with dry/chalky almond butter. There should be a "use by" or "best by" date stamped on the jar somewhere.
I don't think food safety/spoilage is a major concern but more importantly product quality deterioration. Nut-based oils and butters tend to go rancid over time and lose their freshness/desirable aromatic qualities.
I would simply taste it. If you like it, keep using it. At some point, you might find that the flavor deterioration is no longer acceptable, but your threshold will likely be different than mine (or many others). This is not just for almond butter for basically thing that is stored over time (chicken stock, cooked veggies, half a steak, ice cream, etc.).
In the end, it will be your call since you're the one who is going to eat it, not us.
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I would simply taste it. If you like it, keep using it. At some point, you might find that the flavor deterioration is no longer acceptable, but your threshold will likely be different than mine (or many others). This is not just for almond butter for basically thing that is stored over time (chicken stock, cooked veggies, half a steak, ice cream, etc.).
In the end, it will be your call since you're the one who is going to eat it, not us.
Good luck.