Argan Oil
Our trip to Morocco, covered pretty well in the last Newsletter, had one further result that we can now announce. There is a tree native to Morocco known as the Argan tree, which bears a fruit that looks something like a plum. The seed of this fruit has an oil-rich kernel, which is roasted, ground and hand-kneaded to release the most wonderfully rich, sweet and nutty oil – known, sensibly enough, as Argan oil. After a few hassles, we have imported some of the highest quality hand-processed Argan oil from the producers in Morocco, and it’s available for your culinary pleasure from Herbie’s Spices. (Don’t confuse it with cosmetic Argan oil, which is a lower grade.) It’s available in 25 mL ($7.25) and 100mL ($25.50) bottles. As delicious as Argan oil is, we’re afraid that if you have a nut allergy, you’d do best to keep away from it.
Argan oil is sensitive to heat, so it’s at its best used for salad dressings, and as a finishing drizzle over a tagine (such as the recipe we gave in the Winter 2008 newsletter) just before serving. When we visited the Argan processing plant, which employs many women from the local village, we had the most amazingly memorable goat tagine, and there is no doubt that the Argan oil contributed to this being the most delicious meal we ate in Morocco. Toss Argan oil through your cous cous instead of oil or butter for a totally delicious flavour burst, or drizzle Argan oil over grilled figs.