Spices & substitutes
Substitute for Argan Oil
Culinary argan oil has a unique toasted, nutty flavour that's hard to replace exactly, and since it's expensive and not always easy to find, a substitute is often needed. Because it's used raw as a finishing oil, you want a stand-in with a similar warm, roasted, nutty character rather than a neutral cooking oil.
At a glance
- Closest subs: toasted sesame (use less), hazelnut or walnut oil for the nutty, roasted finish
- For amlou, use a good toasted nut oil, or lean on the roasted almonds with a milder oil
- Avoid flavourless oils as a substitute — they miss argan's roasted character
- Like argan, use substitutes raw as finishing oils; don't heat them
Guide
The closest substitutes are other toasted nut and seed oils. Toasted sesame oil shares argan's roasted, nutty intensity, though it's more assertive, so use a little less or blend it with a milder oil. Hazelnut oil and walnut oil are excellent stand-ins for argan's mellow nuttiness, especially drizzled over salads, couscous or vegetables. Any of these captures the essential idea — a fragrant, roasted, nut-forward finishing oil — far better than plain olive or vegetable oil.
For amlou, the moreish Moroccan breakfast paste of argan oil, roasted almonds and honey, the flavour of the oil matters enormously, so reach for a good toasted nut oil, or lean on the roasted almonds themselves for nuttiness and use a milder oil to bind. Some people approximate amlou with almond butter or a nut butter loosened with a mild oil and sweetened with honey — not the same, but delicious in its own right.
What won't work well is a flavourless oil: plain olive, sunflower or vegetable oil has none of argan's roasted character, so while it's fine for cooking, it misses the point as a finishing drizzle. Extra-virgin olive oil is a reasonable everyday finishing oil in its own right for savoury dishes, just don't expect it to taste of argan. And remember the golden rule that applies to argan and its substitutes alike — these are finishing oils, added raw off the heat, because heating destroys their delicate roasted flavour.
Practical tips
- 1
Toasted sesame oil is potent — start with less than the argan quantity and adjust.
- 2
Hazelnut and walnut oils are the gentlest, most argan-like nutty drizzles.
- 3
For homemade amlou, roasted almonds carry much of the nuttiness even with a mild oil.
- 4
Extra-virgin olive oil is a fine finishing oil, just not an argan flavour match.
- 5
Keep all these delicate oils cool and dark and use them raw, off the heat.
Frequently asked questions
What can I use instead of culinary argan oil?
Other toasted nut oils come closest — hazelnut or walnut oil for a mellow nuttiness, or toasted sesame oil (used sparingly, as it's stronger). All capture the roasted, nut-forward finishing character better than plain oils.
Can I use olive oil instead of argan oil?
As an everyday finishing oil, yes, but it won't taste of argan — olive oil lacks the roasted, nutty character. It's a fine drizzle in its own right, just a different flavour.
What's a substitute for argan oil in amlou?
A good toasted nut oil, or rely on the roasted almonds for nuttiness and bind with a milder oil and honey. Almond or nut butter loosened and sweetened makes a tasty amlou-style spread too.
Try the recipes
Put the tip into practice with these free step-by-step recipes: