What is really yummy with warm goat cheese and French bread and helps more than 10,000 people in a remote village in Morocco? Give up? Argan oil! Never heard of it? Well, it is a hand-pressed, delicious new oil that has helped take ethical business practices to new heights!
This superior golden oil is also winning the affection of top chefs from around the world. Superb in quality and taste, it is quickly becoming popular with olive oil aficionados.
Argan oil comes from the nuts of the Argan trees. The indigenous Berber people of Morocco prize the oil for a variety of reasons and have used it for several centuries.
With its high vitamin E content of tocopherols, twice as many as olive oil, Argan oil is loaded with antioxidants. The omega-9 and omega-6 content is over 80 percent. A rare combination of sterols (schottenol, 45 percent; spinasterol, 37 percent) help prevent cardiovascular diseases and diabetes, according to university studies.
But what really makes this oil so special is that the company Argand'or, which believes in Fair Trade, produces some of the finest Argan—organic and handcrafted by the indigenous Berber women.
Moroccan native Mohamed El Karz, founder of the company, said he became involved with producing Argan oil by accident. "While drilling water during an infrastructure project, I discovered the endangered Argan forests and the indigenous Berber women. The women used the nuts in cooking, to make medicine and skin treatments. I thought these kind people could sustain themselves from this very special oil if they only had a market."
It was at that time he formed a partnership with Rudolph Bresink to help the Berber women get their oil into international markets. "At first the attempts to get the women's cooperatives together did not go well because of resistance from the Berber men," Mohamed explains. "Finally, after much discussion with the head men of the tribe, we formed our first co-op after 10 years of hard work. The women back then were very shy and could not even leave the house without the approval from the men."
Mohamed and Rudolph persisted. "With the help of the German company I was working for, we gave the women of the co-op a chance to learn how to read and write. This was a special breakthrough for us and them," said Mohamed.
These were not the only obstacles involved with getting Argand'or off the ground. The partnership had to gain the trust of the women in the co-ops. The women insisted on processing the oil by hand, the way it's been done for thousands of years. This ensured them that the oil stayed in the villages, the craft would survive, and they would always have work.
Mohamed agreed. He explained that quality was a top priority, and the women could gather the best nuts right from the trees and take those nuts to the production wheel to make the finest, freshest oil. It takes 20 pounds of nuts and 8 hours of work to make one 12 ounce bottle of oil.
Argan oil has been mechanically engineered in Morocco for many years. Those companies were not happy about the women's co-ops that Mohamed and Rudolph were forming. "I received many verbal threats," said Mohamed. "Because we supported the women and their interests, we were attacked often back then."
Soon the tediously hand-pressed fresh oil started winning top awards. In 2005, it was awarded product of the year at the prestigious organic Bio-Fach convention in Germany. Organic magazines like ODE took notice and selected Argand'or as one of the most inspiring and sustainable products in the world. Star chefs across Europe use the oil regularly, and even the King of Morocco has personally honored the women's co-ops.
Since then, there are now over a thousand women involved in making the hand-pressed Argan oil for Argand'or, and more are in line waiting to get involved. The oil supports over 10,000 families. "Our strategies were based on innovation and being socially responsible. Many other companies can learn from us," said Mohamed.
Mohamed is optimistic about the company's future: "With our new partner Stephan Hauke, from the United States, we hope to bring this fine product forward to the American people."
Argan oil is delightfully nutty and enhances goat cheeses and Brie wonderfully.
Argan Oil Honey Spread Start your morning with this nutritious breakfast spread.
- 2 tbsp Argan oil
- 2 tbsp honey
Mix Honey and Argan oil in mixing bowl. Spread on bagels, toast, or French baguette. Makes ¼ cup (4 servings)
Amlou A Berber breakfast classic. Combines roasted almonds with Argan oil and honey.
- 4 ounces roasted almonds
- 4 tbsp Argan oil
- 2 tbsp honey
Grind almonds in a food processor to paste. Put almond paste in mixing bowl. Stir in Argan oil. Stir in honey. Serve on bagels, toast, or crepes. Makes 1 cup (8 servings)
Asparagus Salad
- 12 ounces fresh asparagus
- 1 large egg
- 4 tbsp Argan oil
- 1 tbsp Aceto Balsamico (balsamic vinegar)
- 1 tsp mustard
- Salt and pepper
- Fresh basil, chopped
Bring water to a boil in a large pot. Add asparagus spears, butter, and salt. Cook asparagus for about 6–10 minutes.
Hard boil an egg.
Prepare vinaigrette by mixing Argan oil, Aceto Balsamico, mustard, salt, and ground pepper in a bowl.
Stir in two tablespoons of water used to boil the asparagus. Peel hard-boiled egg and cut in small cubes.
Arrange whole spears on plates. Pour vinaigrette over asparagus. Finish by sprinkling egg dices and basil over asparagus. Serve lukewarm. Serves 2
Tip: For a more European version, try to get hard-to-find white asparagus. Thoroughly peel spears before cooking. Use white balsamic vinegar and replace basil wit.
Recipe used with permission from futuregreen.net .
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