Culinary Argan Oil 100 ML

Culinary Argan Oil from Morocco, pressed from lightly toasted argan kernels for a warm, nutty taste. A finishing oil for couscous, salads, grilled fish and homemade amlou.

100% edible pure argan oil, nothing added.
A teaspoon seasons a whole dish.
Use it cold or add it at the end of cooking.

194 MAD In stock

ISO 22716 Cosmetics GMP certified
Made in Morocco Developed & produced locally
7 retail boutiques Through our brand Green Mood

Description

This is culinary argan oil: the edible argan oil Moroccan kitchens use to finish couscous, dress salads and dip bread with honey at breakfast. The kernels are lightly toasted before pressing, which gives the oil its warm, nutty taste and its amber colour. A teaspoon is often enough for a whole dish, so a 100 ml bottle goes a long way.

Volume100 ml
OriginMorocco
TasteToasted, nutty
Best usedCold or to finish

Culinary argan oil is not cosmetic argan oil

Both come from the kernels of the argan tree (Argania spinosa), which grows in southwestern Morocco. The difference is what happens before pressing. For cosmetic argan oil, the kernels are pressed raw: the oil is pale, almost odourless and meant for skin and hair. For culinary argan oil, the kernels are toasted first. That step develops the flavour and the colour, and it makes an oil meant for food.

The two are not interchangeable. Cosmetic argan oil is made and packaged as a cosmetic, so it should not be eaten. Culinary argan oil can go on skin, but its toasted smell stays with you. For skin and hair, choose our pure argan oil for face, body and hair.

What it tastes like

Toasted hazelnut and sesame, with a roasted, slightly smoky finish. It is more pronounced than olive oil, so start small: a few drops show you how far it carries in a dish.

How to use argan oil for cooking

Treat it as a finishing oil. Heat dulls the toasted aroma that makes it worth having, so add it at the end of cooking or use it cold.

Couscous and tagines. Drizzle a spoonful over the dish just before serving.
Salads and dressings. Replace part of the olive oil in a vinaigrette. Lemon and a little honey balance it well.
Breakfast, the Moroccan way. Pour a little into a saucer next to honey and dip warm bread or msemen into both.
Grilled fish and vegetables. A few drops after grilling, with salt and lemon.
Eggs, soups and hummus. A thread over the top, as you would with a good olive oil.
Baking. Replace a small share of the butter or neutral oil in cakes and biscuits for a nutty note.

Low-heat cooking is fine. It is not a frying oil: keep it for the table rather than for deep-frying or high-heat searing.

Make amlou with one bottle

Amlou is the Moroccan spread of almonds, argan oil and honey, eaten on bread at breakfast or with mint tea. One 100 ml bottle makes one jar.

Toast 200 g of almonds in a dry pan or in the oven until golden, then let them cool.
Grind them in a food processor until they turn into a smooth, runny paste. This takes several minutes.
With the motor running, pour in the 100 ml of culinary argan oil slowly, then 3 tablespoons of honey and a pinch of salt.
Adjust to taste: more honey for a sweeter spread, a little more oil for a looser one. Keep the jar in a cool place.

What is in the bottle

Ingredient	100% argan oil (Argania spinosa kernel oil), nothing added
Pressing	Pressed from lightly toasted kernels
Suitable for	Vegan and vegetarian diets
Storage	Cool, dark place, cap closed, away from the stove
Once opened	Use within six months

Like all argan oil, it is mostly unsaturated fat: typically around 45% oleic acid, the main fat in olive oil, and around a third linoleic acid (omega-6), with tocopherols (vitamin E compounds) naturally present. These are typical values for argan oil, not a batch analysis.

Questions about culinary argan oil

Is argan oil edible?

Culinary argan oil is. It is a food oil, pressed from toasted kernels and eaten every day in southern Morocco. Cosmetic argan oil, pressed from raw kernels and sold for skin and hair, is not made as a food and should not be used in cooking.

Can you cook with argan oil?

Yes, at low heat. Culinary argan oil gives its best cold or added at the end, because heat fades its toasted aroma. For frying and searing, use a neutral oil and finish the dish with a few drops of argan oil.

How much should I use?

About a teaspoon per serving. Its taste is stronger than olive oil, so it works as a seasoning more than as a base fat.

How long does it keep once opened?

Use it within six months. Light, heat and air wear down the flavour, so close the cap after each use and keep the bottle away from the stove. If it smells sharp or stale instead of nutty, it is past its best.

Is it suitable if I have a nut allergy?

Argan oil is pressed from the kernel of the argan fruit. If you have a nut or seed allergy, ask your doctor before trying it.

Culinary argan oil for restaurants, shops and hotels

We supply chefs, delicatessens and hotels with culinary argan oil in larger volumes, at professional prices. Request a quote and our team will come back to you.