Argan oil, often called “liquid gold,” is a rare oil derived from the kernels of the argan tree (Argania spinosa), which is native only to the arid region of southwestern Morocco. The oil is extracted by pressing the kernels found inside the hard nut of the argan fruit. It has been used for centuries by the indigenous Berber people for both culinary purposes and as a beauty treatment. Argan oil can be ingested, but only if the product is explicitly labeled as culinary grade. Consuming the oil is a traditional practice in Morocco, valued for its distinctive flavor and nutritional profile.
Culinary Versus Cosmetic Grade
The distinction between argan oil intended for food and oil for skin or hair is based entirely on the processing method of the kernels. Culinary argan oil is produced by lightly roasting the argan kernels before they are cold-pressed. This roasting step develops the oil’s characteristic nutty, toasted flavor and deepens its golden color.
Cosmetic argan oil is pressed from unroasted, raw kernels, resulting in a lighter color and a milder, almost odorless profile. The cosmetic version is not processed under the same strict food safety standards as the culinary grade. Consumers must look for clear labeling that identifies the oil as “culinary,” “food grade,” or “for consumption” to ensure safety and quality.
Key Nutritional Components
Culinary argan oil is recognized for its high concentration of beneficial compounds, particularly its high fat content, which is predominantly unsaturated fatty acids. The oil is rich in oleic acid (Omega-9) and linoleic acid (Omega-6 essential fatty acid). These fatty acids play a role in maintaining cardiovascular health by helping to manage cholesterol levels.
The oil also contains a high level of antioxidants, most notably tocopherols, a form of Vitamin E, often in significantly higher amounts than olive oil. It also contains polyphenols and phytosterols, plant compounds that contribute to the oil’s overall antioxidant capacity. These components support the immune system and help protect against oxidative stress.
Incorporating Argan Oil into Diet
The unique flavor profile of culinary argan oil is often described as nutty, earthy, and subtly sweet, sometimes reminiscent of hazelnut or sesame. This distinct taste makes it a popular finishing oil in Moroccan cuisine, where it is traditionally used to make amlu, a thick paste similar to nut butter, by mixing it with toasted almonds and honey.
The oil can be used to add a gourmet touch to many dishes, such as drizzling it over couscous, grilled vegetables, or soups. It works well in salad dressings and marinades. Due to argan oil’s relatively low smoke point, typically around 338°F to 420°F (170°C to 216°C), it is best avoided for high-heat cooking methods like deep-frying. Using it as a finishing drizzle helps preserve both its nuanced flavor and its nutritional integrity.
Safety Considerations and Storage
Safety Considerations
Although argan oil is widely considered safe for consumption, individuals with tree nut allergies should proceed with caution. While the argan fruit is technically a drupe, cross-reactivity with tree nut allergens is possible, and consulting a healthcare provider is recommended for those with existing allergies. Moderation is advisable, as one tablespoon contains approximately 72 calories and 8 grams of fat.
Storage
Proper storage is necessary to maintain the quality and safety of culinary argan oil. To prevent rancidity, it must be stored in a cool, dark place, away from direct light and heat sources. Exposure to air also speeds up the oxidation process, so the bottle should be kept tightly sealed when not in use. High-quality argan oil is often packaged in dark glass bottles to protect it from light exposure.