People often ask whether culinary argan oil is a finishing oil or a cooking oil. The honest answer is both — but not in the same way, and not for the same reasons.
At its heart, culinary argan oil is a premier finishing oil.
But it also has a quiet versatility that shines in low to medium heat cooking, especially in baking, chocolate, and marinating.
Let’s break it down the way real kitchens use it.
Finishing Oil: Where the Flavor Sings
This is where argan oil shows its full personality.
A drizzle at the end brings warm, roasted, nutty depth to:
- Couscous, salads, grilled vegetables, beans
- Fish, Lamb, Chicken
- Soups, mezze platters
- yogurt bowls, smoothies, ice cream
Finishing preserves the aromatics that make the oil so distinctive. It’s the role that honors its heritage and craftsmanship. And: no allergens.
Cooking Oil: Yes — Within the Right Heat Range
Culinary argan oil is perfectly comfortable at low to medium heat. It works beautifully when the goal is gentle, aromatic cooking rather than high‑temperature searing. A wok is not culi’s friend -when in use.
Think:
- slow sautéing
- marinating
- warm sauces
- dishes where the oil is mixed into the base rather than exposed directly to high heat
The flavor softens slightly, but the warmth and nuttiness remain.
Baking & Chocolate: The “Protected Heat” Sweet Spot
This is the part most people don’t expect — and the part that chefs love.
When argan oil is used in doughs, batters, or chocolate, the oil becomes embedded and protected, so its flavor stays intact even in the oven.
It adds:
- roasted nuttiness to cakes, cookies, brownies, financiers, and sablés
- roundness and depth to ganaches and pralines
- a subtle aromatic lift without overpowering delicate flavors
One of our Japanese customers — a chocolatier known for precision and balance — blends culinary argan oil directly into a chocolate bar. The result is a warm, elegant cacao profile with a long finish.
It’s a beautiful example of how the oil behaves when it’s integrated rather than exposed.
A Personal Note: Cod Loves It
At home, I often marinate cod for 15 minutes in culinary argan oil.
It’s not odd at all — cod is mild and absorbent, and the oil gives it a silky texture and a gentle roasted depth. The fish takes on the flavor in a quiet, luxurious way.
It’s one of those simple, satisfying uses that remind you how versatile the oil really is.
So… Which One Are We?
Both — but with a clear center of gravity.
We are first and foremost a finishing oil.
That’s where the aromatics are most expressive.
However, we are also a versatile cooking oil suitable for low to medium heat, particularly in baking, chocolate, and marinating, where the oil is incorporated into the dish.
It’s a dual identity, but a coherent one: premium enough to finish, versatile enough to cook. Or in the words of Chef Amrit: “A premier finishing oil with the versatility to cook at low to medium heat — exceptional in baking, chocolate, and marinating.”