Culinary

Marinate filets a few hours
with coriander, garlic (3
cloves) a tbsp of cumin, 2
tbsps of paprika, a tbsp
argan oil & a cup of water.
Once marinated, flour the
filets, pan fry using a tbsp
argan oil & a tbsp peanut
oil.

Mix together 3 tbsps
argan oil, juice from 1/4
lemon (or more if you
like), salt, pepper, &
other spices to taste. Eat
by dipping pieces of bread
into the mix. Excellent
served with green tea.

An opulent golden oil, but not as heavy as
nut and olive oils. Although its weight and
body is similar to seed oils like sesame and
pumpkin, once you open the bottle, you will
know that this is where the similarity

Some have compared it to a toasty nut oil, but with its own distinct
taste, leaving a truly memorable flavor.

In Morocco, it is used both as a cooking oil and as a
flavouring/finishing ingredient. In salads, it is most often
combined with lemon juice, while for tagines (stews) and couscous
it is a finishing drizzle. It is also mixed with honey and yogurt and
eaten for breakfast.

Although long used by Berbers for its healthy and tasty
features, it has recently become a favorite of some of the best
chefs in the world - in France, England, the USA and elsewhere.
They use it to finish soups, flavor grains, stews and tajines and
to give an aromatic flavor to a variety of salads. It can also be
added to enliven the taste of grilled meats, fish, and vegetables.
As well, you can blend the argan with grape seed oil or a light
olive oil to create a softer flavour. It goes especially well with
the flavour of lentils

The composition of argan oil is quite similar to peanut oils'
composition:
predominatley monounsaturated fat with omega-6 fatty acids
but no omega-3.

Its high content in oleic acid is particulary interesting in the
regulation of blood cholesterol. Some studies are being done and it seems
that 2 tbsp per day of this oil durning a month could considerably lower
cholesterol levels

Argan oil is rich in the essential fatty acid, linoleic acid. This acid is
converted in the body in other fatty acids which lead to the production of
series 1 prostaglandins