Argan oil is rare. Very rare.
Only ten years ago, very few people had access to this wonderful culinary ingredient. Luckily, this has changed. Since 2005, Europeans are enjoying ARGAND’OR hand-crafted Argan oil in growing numbers, and Japanese food aficionados followed in 2006. And now, finally, hand-crafted Argan oil is also available in the United States. ARGAND’OR Argan oil is a fine flavoring oil which features a light nutty taste, transforming even simple meals into great tasting culinary adventures.
At our tastings, people who try the product for the first time tell us how amazed they are by the flavor – intense, but at the same time very light. Almost all of these consumer who tried the oil tell as that they never tasted such a flavor before, and how much they are enjoying Argan oil. And how just a very small amount of Argan oil goes a long way.
Famous gourmet chefs have been using Argan oil for quite a while. They have been creating sophisticated Argan oil dishes including lobster and scallops, lamb and tuna tartar, preserved rabbit and foie gras, hot and could soups, grilled vegetables, fish and meats, and even chocolate creams. It has been used as flavoring oil, for sautéing, even baking (the smoke point is 420 F). Argan oil is a true gourmet ingredient, cherished by food connoisseurs!
However, one does not need to be a trained chef to enjoy experimenting with and experiencing Argan oil. For people on the go, we created some simple Argan oil recipes that are easy to make, nutritious and great tasting. These recipes show that only a little amount of Argan oil transforms simple meals into exciting and surprising culinary treats.
Argan Oil for Breakfast
Argan Oil Honey Spread
Makes: ¼ cup (4 servings)
Start your morning with this nutritious breakfast spread. We guarantee that it takes only one minute to prepare. Tastes great on oven fresh bagels, toast and French baguette.
Ingredients:
2 tbsp Argan Oil
2 tbsp Honey
Preparation:
Mix Honey and Argan oil in mixing bowl.
Serve.
Tip: Try Argan Oil Honey Spread on All American pancakes – a great alternative to syrup!
Amlou Makes: 1 cup (8 servings)
A Berber breakfast classic. Combines roasted almonds with Argan oil and honey. Amlou tastes fantastic on bagels, toast and crepes.
Ingredients:
4 ounces roasted almonds
4 tbsp Argan oil
2 tbsp Honey
Grind almonds in a food processor to paste
Put almond paste in mixing bowl
Stir in Argan Oil
Stir in Honey
Serve.
Tip: If you want to have a real Berber experience, try Amlou on Mediterranean style pita bread.
Another Tip: To make this recipe even simpler, use Almond Nut Butter instead of roasted almonds
Salads
Arugula salad with Feta and Argan oilServes 2
Sophisticated, but easy to prepare. Ideal nutritious and delicious late night snack after a long day at work.
Ingredients:
3 ounces arugula leaves
3 ounces feta cheese
3 tbsp. Argan oil
Salt
Coarse ground pepper
Preparation:
Dice feta cheese
Drizzle 2 tbsp. Argan oil on top of diced or crumbled cheese
Let feta cheese sit for 5 minutes
Mix arugula and feta cheese in mixing bowl
Stir in remaining Argan oil
Add salt and pepper to taste
Mix well
Serve.
Tip: Tastes great with all types of feta cheese – however, absolutely divine with goat cheese feta.
Nutritious salad, prepared in less than 30 minutes
Ingredients:
12 ounces fresh asparagus
1 large egg
4 tbsp Argan oil
1 tbsp Aceto Balsamico (balsamic vinegar)
1 tsp Mustard
Salt
Pepper
Fresh basil, chopped
Preparation:
Bring water to a boil in a large pot. Add asparagus spears, butter and salt. Cook asparagus for about 6 - 10 minutes until tender crisp.
Boil egg until hard.
Prepare vinaigrette by mixing Argan oil, Aceto Balsamico, mustard, salt and ground pepper in a bowl.
Stir in two tablespoons of asparagus jus (water used to boil the asparagus) to finish vinaigrette.
Peel hard boiled egg and cut in small cubes.
Arrange whole spears on plates. Pour vinaigrette over asparagus.
Finish by sprinkling egg dices and basil over asparagus.
Serve lukewarm.
Tip: for a more European version, try to get hard to find white asparagus (do not forget to thoroughly peel spears before cooking), use white balsamic vinegar and replace basil with chives.
Beef Carpaccio on bed of summer salads and Argan oilServes 4
Ingredients:
8 ounces beef tenderloin
2 tbsp Aceto Balsamico
3 tbsp Argan oil
2 tbsp soy oil
1 tbsp water
Salt
Pepper
2 ounces field salad
2 ounces Lollo rosso
1 stalk of celery
2 ounces Parmigiano-Reggiano
Preparation:
Prepare vinaigrette by mixing Argan oil, balsamic vinegar, soy oil, water, salt and pepper in a bowl.
Slice beef tenderloin in 8 thin slices.
Slice Parmigiano-Regiano in small, thin slices.
Arrange beef slices, salads and celery on plates.
Sprinkle vinaigrette over salad and beef.
Season with pepper.
Garnish with cheese.
Serve.
Tip: Freeze the beef for one hour before slicing, and use bread machine for slicing the frozen beef into thin slices
Pasta
Farfalle Colorata Olio di Argan
This is a simple but great tasting pasta dish. We love it with colored pasta shapes, but Olio di Argan (Argan oil) works as well with uncolored Semolina pasta
Ingredients:
Farfalle Colorata (or other naturally colored pasta shapes)
Argan Oil
Pepper
Salt
Preparation:
Boil pasta in lightly salted water for for 8 – 10 minutes
Drain.
Add Argan oil.
Add coarse ground pepper.
Serve.
Tip: Olio di Argan (Argan oil) is a great companion to your favorite pasta made from semolina wheat, whether they come shaped, in rods, tubes or ribbons or any other form
Fish
Salmon Tartar with Argan oilServes 4
Great appetizer.
Ingredients:
2 pounds of fresh, sushi grade salmon, skin removed
5 tbsp shallots, finely chopped
4 tbsp chives, finely chopped
4 tbsp lemon juice
2 tbsp argan oil
salt
ground pepper
Preparation
Cut salmon into small pieces of about 1/8 inch.
Thoroughly mix half of the chopped chives, shallots, lemon juice, argan oil, salt and pepper in a bowl. Add salmon and mix thoroughly. Cover bowl and place salmon tartar in refrigerator for two hours.
After two hours, arrange salmon tartar on plates, garnish with remaining chives and serve.
Tip: Potato pancakes or small boiled potatoes are perfect complements to the Salmon Tartar
Monkfish Fillet Arrabbiata.Serves 4
Ingredients:
4 medium monkfish filets
4 pounds plum tomatoes, finely chopped
2 small red chili peppers, finely chopped
2 large garlic gloves, finely chopped
2 tablespoons of Argan oil
Salt
Pepper
Fresh parsley
Preparation:
Mix chopped tomatoes, chili peppers and garlic in bowl. Add argan oil, salt and pepper. Stir thoroughly.
Pour half of arrabbiata sauce in baking form. Lightly season fish fillets with pepper and salt.
Place seasoned fish fillets in baking form. Cover fish fillets with remaining arrabiatta sauce.
Preheat oven at 400 C. Bake for 20 – 30 minutes.
Arrange fish fillet arrabiata on plates, add fresh parsley.
Serve with basmati rice or wild rice.
Dessert
Vanilla Ice Cream and Argan oil.
Ingredients:
Favorite Vanilla Ice Cream
Argan Oil
Preparation:
Drizzle Argan oil on vanilla ice cream
Enjoy!
Tip: Works on other ice cream flavors too!
Please note: these recipes are copyright protected. Please inform us when you plan to use these for commercial purposes.
