Argan Oil substitute

Substitutes for Argan Oil with ratios

1. 2Roasted Hazelnut Oil

   Close match

   Use the same amount

   The closest single bottle you can buy, if you already own one.

   What changes

   Best for

   amlou and nut-based spreads, finishing salads and grains, desserts and pastry

   Sweeter, rounder and less savoury than argan, which has an earthy, faintly sesame edge underneath the nuttiness. The catch is price: good hazelnut oil costs nearly as much as argan, so this only makes sense if the bottle is already open.

2. 3Roasted Walnut Oil

   Different taste

   Use the same amount

   Right register, more bitterness, and a short shelf life.

   What changes

   Best for

   salads and dressings, drizzling over roast root vegetables, cheese and grain dishes

   More tannic and openly bitter than argan, which reads as toasty rather than sharp. Walnut oil turns rancid faster than almost any culinary oil, so smell the bottle before you use it; if there is any hint of old paint or crayon, throw it out rather than pouring it over dinner.

3. 4Unrefined Almond or Peanut Oil

   Different taste

   Use the same amount

   Mild, gently nutty and the least intrusive choice.

   What changes

   Best for

   amlou, where almond is already a main ingredient, recipes where argan is a background richness, cooks who dislike strong sesame

   Look for unrefined or roasted versions, since refined almond and peanut oils are nearly flavourless and will contribute nothing at all. Even the unrefined ones are much quieter than argan, so the dish will taste rich and faintly nutty rather than strongly aromatic.

4. 5Good Olive Oil plus Toasted Ground Almonds or Sesame Seeds

   Taste and texture differ

   1 tbsp oil + ½ tsp toasted ground nuts or seeds

   Not argan, but it reproduces the shape of the flavour with things most kitchens have.

   What changes

   Best for

   finishing soups, dips and vegetable dishes, when there is no nut oil in the house, adding texture as well as aroma

   The olive oil supplies richness and fruitiness, the toasted nuts or seeds supply the roasted top note that argan is really about. It is grainier than a clean drizzle of oil, which is fine over a puree or a salad and wrong where the oil should be glossy and smooth.

5. 6Leave It Out and Finish with Olive Oil

   Different taste

   Use the same amount

   The honest option when argan is only there as a final drizzle and you have none of the above.

   What changes

   Best for

   tagines, stews and soups, when the recipe uses only a teaspoon or two, avoiding a mismatched flavour

   There is no cheap ingredient that tastes like argan oil, and a bad imitation is worse than a clean omission. A good fruity extra virgin olive oil finishes the dish properly on its own terms. What you lose is the toasted, almost sesame-like perfume, which is the entire reason argan is expensive.