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Culinary Argan Oil: Recipes and Uses

Organic Moroccan Culinary Argan Oil is rich with a delightful toasted nutty aroma and nutty taste similar to hazelnut and pistachio. Straight from a womens' cooperative in Agadir, Morocco, this golden oil is made from cold pressing toasted argan nut kernels by hand. Not only is it delicious, but in terms of health benefits, it surpasses other healthy oils such as olive oil and almond oil. It is high in vitamin E and healthy fats. Argan oil has a low smoking point and is very versatile to cook, marinate, bake or finish with. Try Argan Oil as a dip with crusty bread and drizzle some over couscous, vegetables, salads, eggs, fish, tagines and more!  It adds flavor and richness to sweet and savory dishes.

Below are some of our favorite argan recipes!

Healthy Flourless Argan Nut Bread


  • ¼ cup honey

  • 2 cups old-fashioned or quick-cooking oats

  • 2 large eggs

  • 4 teaspoons baking powder

  • 2 teaspoons Organic Moroccan Culinary Argan Oil

  • ¼ cup nut butter of your preference

  • 1/3 cup milk of your preferene


  1. Preheat oven to 350°F. Lightly grease 9x5-inch loaf pan with oil of your choice (we love coconut oil) and set aside.

  2. Add all ingredients to a blender and blend until smooth and well combined.

  3. Pour batter into your prepared loaf pan.

  4. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

  5. If the loaf starts to brown more on top before the center is done, tint it with foil until baked all the way through.

  6. Let loaf cool completely in loaf pan.

  7. Store bread in an airtight container in the refrigerator.

  8. Enjoy with a cup of your favorite Moroccan Saffron artisan tea blend!

Yellow Split-Pea & Argan Dip


  • 2 cups dry yellow split peas, rinsed

  • 1 medium onion chopped (we love sweet vidalia onions)

  • 4-6 cloves garlic, peeled and chopped

  • 1/3 cup olive oil

  • 2 tablespoons Organic Culinary Moroccan Argan oil for finishing

  • 2 teaspoons salt

  • 1 teaspoon paprika

  • 1 teaspoon ground cumin

  • Optional garnishes:

  • Sprinkle of paprika

  • Your favorite Moroccan Saffron Finishing Salt

  • Roasted cherry tomatoes (baked in olive oil, garlic and your favorite Moroccan Saffron Finishing Salt)

  • Roasted chickpeas (baked in olive oil, garlic and your favorite Moroccan Saffron Finishing Salt)


  1. Saute the chopped onion and garlic with a drizzle of olive oil and pinch of salt salt in a pan until caramelized.

  2. Place the caramelized onions and garlic in a large saucepan with the rinsed peas. Add 5 cups of water. Heat the water to a boil and skim any foam that forms on the surface of the liquid. Reduce the heat to a medium simmer and cover the pot. Stir occasionally until the peas are very tender, about 20 minutes.

  3. Once the peas are tender, turn off the heat and add the olive oil, salt, cumin and paprika. Use an immersion blender to puree the mixture (or process in batches in a tabletop blender). Taste and add more salt and olive oil as needed.

  4. The pea dip will thicken as it cools. Serve topped with a generous drizzle of Moroccan Culinary Argan Oil and an assortment of garnishes as you desire. Best eaten with crusty bread and/or sliced vegetables for dipping.

Baked Figs with Goat Cheese & Argan Oil Drizzle


  • 6 medium-sized figs

  • 80 grams or 2.8 oz soft goat cheese

  • 2 tablespoons chopped walnuts

  • 1 tablespoon chopped sage

  • 2 tablespoons honey

  • freshly ground black pepper to taste

  • Moroccan Saffron's Za'atar Finishing Salt to taste

  • Moroccan Saffron's Clover or Wildflower Honey and Culinary Moroccan Argan Oil for drizzling


  1. Preheat the oven to 350 °F. Cut off the fig stems and make an X cut in the top of each fig half way through.

  2. Stuff the figs with soft goat cheese using a teaspoon. Sprinkle some chopped walnuts and sage over your stuffed figs and drizzle them with Moroccan Saffron's Clover or Wildflower Honey. Crack the Za'atar Finishing Salt over the figs and freshly ground black pepper to taste. Bakes well in a ceramic baking dish.

  3. Broil for about 5 minutes or until they look soft and release juice. When out of the oven, drizzle the figs with the argan oil. Serve them warm and enjoy!

Ice Cream with Argan Oil


  • Chopped almonds

  • Moroccan Saffron's Clover or Wildflower Honey

  • Culinary Moroccan Argan Oil

  • Vanilla ice cream


  1. In a frying pan, roast the chopped almonds lightly.

  2. Add a few spoonfuls of vanilla ice cream in a small bowl. Then sprinkle the toasted almonds over the ice cream. Drizzle argan oil and honey over the ice cream and enjoy an exotic treat!


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