The argan tree, the "tree of life" for the desert Berbers, only grows in the south-west of Morocco, around Agadir and Essaouira. Argan oil, which is used in cooking and is also highly valued in the cosmetics industry, is obtained from the fruits of the argan tree. The traditional method for extracting oil is very...
The argan tree, the "tree of life" for the desert Berbers, only grows in the south-west of Morocco, around Agadir and Essaouira. Argan oil, which is used in cooking and is also highly valued in the cosmetics industry, is obtained from the fruits of the argan tree. The traditional method for extracting oil is very time-consuming and is usually used by Berber women. They sit on the ground, between their legs they have a flat rough stone with a hollow in which they crush the fruits of the argan tree with the help of round stones. These are green and resemble olives, although they are larger and rounder. Inside the green peel is a hard shell. When they crush it, they get kernels rich in oil. There can be a maximum of three kernels in one fruit. These are gently roasted, which gives the oil a characteristic, nutty flavor. After roasting, the kernels are pressed between stone slabs. About 35 kilograms of kernels are needed for one liter of oil. Due to the long-term process, they also began to press the oil by machine. Argan oil is rich in vitamin E, carotene, fatty acids and antioxidants... It lowers cholesterol, prevents arteriosclerosis and alleviates rheumatic problems, smoothes wrinkles and rejuvenates the skin. The oil we use in cooking is necessarily made from roasted argan kernels, while the oil from unroasted kernels is used in cosmetics for massage, treatment of various skin abnormalities and diseases... Because of its price (for 250 ml we can deduct as much as 30 euros), the uninitiated may we also buy fakes - often olive oil colored with paprika or some other dye is sold under the name of argan oil.
Liquid gold in the kitchen
Argan oil is so good on its own that it can simply be served on a plate and served with bread. Otherwise, it can be used to improve the taste of salads, couscous, just a drop is enough to improve the taste of various cold soups (Spanish cold soup, pumpkin soup...), roasted vegetables. For a perfect Berber breakfast, you can mix a few drops of argan oil with yogurt and honey. It goes perfectly with baked fish and other seafood delicacies. Due to its valuable fatty acids, argan oil is never heated, but added to dishes at the end, cold just for taste. It is precisely for this reason that it is also very popular with people who only consume fresh food. Goes well with lemon juice and goat cheese. A few drops of argan oil can be used to flavor risottos and various pastas, to which argan oil gives so much flavor that it is enough to add just a little salt and freshly ground pepper. Even otherwise, argan oil has so much flavor that it is a shame to use it in strongly spiced dishes or in combination with spices that are already very aromatic in themselves. A dark brown amlou paste is prepared from the residues obtained during the production of argan oil, to which sugar is added and offered as a spread for bread. It tastes like peanut butter.
