Culinary Argan Oil is a new discovery for me. I have already adopted Argan oil as my nightly moisturizer - I believe in its healing properties as some sort of elixir of youth. When I found out recently that the health benefits of Argan can also be eaten, I had to get my hands on a taste. Victoria Gaynor, one of the women pioneers of culinary argan oil in America, gave me the opportunity pair her oil with cheeses. You can read more about the healthy benefits of oil in her interview here.
The flavor profile of Culinary Argan Oil is surprisingly complex. The body of the oil is light, but the flavor is nuanced and is reminiscent of popcorn, flaxseed, sesame, and sunflower seeds. Its nuttiness is distinct and signature to the Argan fruit.
You can use Argan Oil in similar applications as olive oil. One tablespoon of the oil in this herb-y goat cheese appetizer goes a long way.
- 4 oz of a fresh goat cheese log
- 1 teaspoon of thyme leaves, plus extra stems for garnish
- 1 teaspoon lemon zest
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Culinary Argan Oil
In a mixing bowl, blend all ingredients with a fork until smooth. Shape the balls with your hands, garnish with thyme, and drizzle with additional Argan Oil. Serve with crusty bread and a glass of Chardonnay.