Argan oil (culinary)
A Moroccan oil from roasted argan kernels with a nutty taste for couscous, tagines, salads and dressings.
Argan oil (culinary) is a Moroccan oil from roasted argan fruit kernels, golden-brown, with a rich nutty taste with notes of roasted hazelnut and a light bitterness, not meant for frying. It is drizzled over couscous, tagines, salads, vegetables, fish and bread, added to amlou (with honey and almond) and to dressings.
Calories, proteins, fats and carbohydrates per 100 g of product
Argan oil (culinary), Raw: Calories 884.0 kcal, Proteins 0.0 grams, Fats 100.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Tagliatelle with mushrooms, lemon zest, parmesan, and argan oil is a true delight for gourmets. This recipe hails from European cuisine, where pasta is valued for its silky texture and ability to absorb sauce flavors. The earthy notes of mushrooms, the spiciness of garlic, and the freshness of lemon zest create a harmony of tastes complemented by the depth of parmesan and nutty accents of argan oil. The dish turns out tender, aromatic, and balanced. It is served as an exquisite lunch or dinner that pairs excellently with white wine. The ease of preparation makes it an ideal choice for those wanting to indulge in something special without spending much time. Mediterranean aromas, sophistication, and simplicity are all encapsulated in one plate of delightful tagliatelle.
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This salad is the embodiment of elegance and flavor balance. Roasted butternut squash with its sweet, caramelized notes harmonizes with soft chickpeas, while fresh arugula adds a light peppery sharpness. Argan oil, traditionally used in Moroccan cuisine, gives the dish a refined nutty aroma, and balsamic vinegar complements it with a slight acidity. Topped with golden sesame seeds, this salad is not just a light snack but a true gastronomic find. An ideal choice for lovers of healthy yet sophisticated cuisine!
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