Culinary Argan

Culinary Argan Oil is the edible version of Argan Oil. A staple of the Berber diet, culinary Argan Oil is made by roasting the kernels over an open fire before they are pressed. Argan Life Culinary Argan Oil is genuinely hand-made in a women’s co-operative using time-honoured traditional methods to ensure maximum flavour and quality.
After cracking the Argan nuts by hand, the kernels are roasted over a fire that uses the Argan nut shells as fuel. The oil is then pressed by hand using traditional stone mills – a process which takes several hours of labour but ensures the oil retains it amazing flavour and quality. The oil is then filtered to remove any impurities.
Argan Life culinary Argan Oil is 100% pure and a product of fair trading practices.
Amazing health Benefits: With a Vitamin E content twice the level of Olive Oil, Culinary Aragn Oil has been found to have profound health benefits, including protection against cardio-vascular disease through lowered cholesterol, protection against diabetes and due to its high antioxidant levels, edible Argan Oil has been found to have anti-cancer proliferation qualities.

Culinary Argan
A gourmet chef’s best kept secret, Culinary Argan Oil is well known amongst the who’s who of international chefs, including Yotam Ottolenghi, Jamie Oliver, Nigella Lawson and Heston Bluementhal to name a few.
Perfect as a dip for oven fresh bread, or a savoury flavour enhancer for your meat and vegetable dishes, Culinary Argan also has a delicious nutty flavour that works beautifully as a dressing on desserts.
Savour the unique and delicious taste of culinary Argan Oil by following these delectable recipe ideas:

Amlou-Moroccan Almond, Honey & Argan Dip

  • 200g whole raw almonds
  • 75-100ml Argan Life Culinary Argan Oil
  • 3 tbs honey

Roast the almonds on a baking tray lined with baking paper at 150 c for 15 mins. Check your almonds halfway through the cooking time to ensure that they are not burning and turn them over. If they are roasting quickly, reduce heat on the oven and reduce cooking time if required.

Remove the almonds from the oven and allow to cool. Grind them in a food processor until they are reduced to a fine almond powder.

Blend the almond powder with the argan oil by gradually adding the argan oil. To achieve a runny consistency add more argan oil, but note that it has a strong flavour. Extra-virgin olive oil may be used in place of Argan Oil at this stage. For a sticky paste-like consistency, use less argan oil.

Finally, add 3 tablespoons of honey and blend well.

Delicious with fresh bread, toast or poured over freshly made pancakes.


Moroccan Chilli Squid

  • 500g squid hoods cut into 1 cm rings
  • 1 long red chilli - finely diced with seeds removed
  • 2 cloves garlic - crushed
  • 2 tbs olive oil
  • 1 tbs Argan Life Culinary Argan Oil
  • 1 bunch coriander roughly chopped
  • 200g rocket
  • 1 lemon - cut into wedges
  • salt and pepper to taste

Heat oil in a large pan over a high heat. Reduce pan to medium-high heat, add chilli and garlic and stir until fragrant. Add squid and cook turning occasionally, for 2-3 minutes or until golden and just cooked. Transfer to a heatproof bowl. Note: if your pan is not large enough you may need to cook the squid in batches to avoid it stewing and becoming though and rubbery. If you are doing this, ensure you divide your oil, chilli and garlic accordingly, wipe and reheat the pan between batches.

Meanwhile, combine the rocket and coriander in a mixing bowl, toss with half the Argan Life Argan Oil and transfer to a serving plate.

Once all squid is cooked, add the remaining Argan Life Argan Oil, toss well to coat and pile atop rocket and coriander leaves. Serve with lemon wedges.