Eating Argan Oil is golden brown colour and is used for cooking and eating. To produce this oil the Argan Nuts are first roasted. The oil produced from the Argan nuts then has the golden brown colour and delicious nutty flavour. Argan Oil is an extremely healthy natural oil. It has about twice the tocopherol ( Vitamin E ) as olive oil (620 mg/kg vs. 320mg/kg).
Our e_Booklet of Argan Oil recipes is sent out Free with any order of eating Argan Oil. The full eBooklet contains a range of Argan Oil recipes and cooking suggestions which you may like to try. Argan Oil is generally used for its flavour rather than as a cooking/frying oil like Olive or sunflower oil. It can be added to biscuit dough and cakes recopies, salad dressings, used as a simple dressing on pasta or even added to ice cream.
The most popular way to enjoy Argan Oil is as a dip. Simply pour onto a plate and eat with a good quality bread.
To buy the best Eating Argan Oil available or to watch our free video “How to make perfect Berber Bread”.
Amlou ( also spelled amalou ) – is a delicious Moroccan dip made from Culinary Argan Oil toasted almonds and honey.
Argan Oil is ground together with roasted almonds and honey to be used as a dip eating with a strong bread.
Amlou spread is fairly easy to make if you have a mortar and pestle. Although the prefered traditional method for crushing the almonds is a circular grind-stone.
1 1/2 cups (6 oz. or 200 g) almonds
3/4 cup (180 ml) Culinary Argan Oil
3 to 4 tablespoons honey
2 tablespoons sugar
1/8 teaspoon salt
Preheat your oven to 375° F (190° C). Rost your almonds on a baking tray about 10 minutes until a lightly browned and crunchy but not burnt.
Allow the almonds to cool and then grind them to a powdery paste with a pestle or food processor.
Gradually stir the Culinary Argan Oil in with the almonds in a very slow trickle and blend. You can Adjust the amount of oil to your own preference.
Gradually add the warm honey, sugar and salt and continue to blend.
Amlou is usually served on a small plate and eaten with a good quality bread.
Please see our video on how to make a genuine Moroccan Berber Bread loaf.
Store amlou tightly covered in a jar, and shake or stir before serving.
Amlou will keep for two months in cool, dark cupboard.
Mozzarella and Tomao Salad With an Argan Oil Dressing
2 Ripe Tomatoes
2 Mozzarella Balls
3 Anchovies with Oil (marinated anchovies can be bought from most delis / supermarkets )
1 Dessert spoon of Argan Oil
Salt and ground white pepper to season
Cut tomatoes and the mozzarella into slices.
Lay out anchovies and their oil on top of the salad
Finally dress with the Argan Oil