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Argan Oil: The Culinary Guide
Quick answer: Yes, argan oil is edible when it's made for food. Culinary argan oil is pressed from roasted argan nuts, so it tastes toasty and nutty. Drizzle a little over a finished dish, right before you eat.
What is culinary argan oil?
Argan trees grow in southwest Morocco. Their nuts give two very different oils. Beauty argan oil is pressed from raw seeds and made for skin and hair. Culinary argan oil is pressed from roasted seeds and made for the table. The roast is what gives it a warm color and its toasty, nutty taste.
ARLO is culinary argan oil with a single ingredient, Argania spinosa kernel oil, cold pressed from roasted argan nuts in the Souss Valley. It's certified USDA Organic and Kosher (OU), and every 165 mL (5.6 fl oz) bottle is made for food.
Is argan oil edible? How to tell food grade argan oil
Only argan oil labeled for food is meant to be eaten. Cosmetic argan oil isn't made or packed as food, so keep it in the bathroom. Before you buy, check three things:
- The label says food. Look for "culinary", "food grade" or "edible", not "for skin and hair".
- One ingredient. The ingredient line should read Argania spinosa kernel oil, and nothing else.
- Roasted. Culinary argan oil is golden to amber and smells toasty. Raw, pale oil with little smell is usually the cosmetic kind.
How roasted argan oil is made
- Gathering. Ripe argan fruit is collected after it falls from the trees.
- Cracking. The hard nuts are cracked open by women's cooperatives in the Souss Valley to free the seeds inside.
- Roasting. The seeds are gently roasted. This step makes the oil culinary and builds its toasty, nutty taste.
- Cold pressing. The roasted seeds are pressed without added heat, then the oil rests and is filtered before bottling.
It takes a lot of fruit to make a little oil, which is why argan oil is a finishing oil you use by the spoonful, not the cup.
Cooking with argan oil
Think of culinary argan oil as a finishing oil. Its taste is best when it isn't heated, so add it at the end.
- Drizzle to finish. A teaspoon over soup, roasted vegetables, grilled fish, eggs or hummus.
- Dip. Pour a little on a plate with sea salt and serve with warm bread.
- Dress. Whisk with lemon juice or vinegar for salads, grains and couscous.
- Sweeten. Try it over vanilla ice cream, yogurt with honey, or fresh fruit.
- Blend. Mix with almonds and honey for Moroccan almond butter on toast.
Can you cook with it? Yes. ARLO handles high heat, but we prefer drizzling and light sautéing to keep its toasty, nutty flavor at its best.
ARLO recipes to start with
- Bread dipping oil with culinary argan
- Moroccan carrot salad with argan oil
- Challah French toast with argan and honey
- Baked sea bass with culinary argan oil
- Argan oil drizzled ice cream
Culinary argan oil FAQ
Is argan oil edible?
Yes, when it's made for food. ARLO is culinary argan oil with a single ingredient, cold pressed from roasted argan kernels in Morocco's Souss Valley. It's USDA Organic and Kosher. Drizzle it over bread, salads, hummus, fish or ice cream right before serving for a toasty, nutty finish.
What does culinary argan oil taste like?
Toasty and nutty, from the roast. A little goes a long way.
Is beauty argan oil the same as culinary argan oil?
No. Beauty argan oil is pressed from raw seeds for skin and hair. Culinary argan oil is pressed from roasted seeds and made for food.
How should I store it, and does it go bad?
Keep it closed in a cool, dark cupboard, away from the stove. Like any natural oil it can go stale over time, so use it within the date on the bottle. More on shelf life.
How is it different from olive oil?
Olive oil is an everyday cooking oil. Argan oil is a finishing oil with a toasty, nutty taste, used by the spoonful. Compare them here.
Where can I buy culinary argan oil?
Right here. Shop ARLO Culinary Argan Oil, USDA Organic and Kosher, roasted and cold pressed in Morocco.
Beauty in nutrition, one drizzle at a time.