Argan oil is a plant oil produced from the kernels of the argan tree (lat. Argania spinosa L), which is native to Morocco. Well adapted to the harsh environment, surviving extreme heat and thriving in the barren soil, the endemic argan trees are traditionally grown in the Sous savanna valley.
Each part of this diverse tree is usable: the fruits are edible, its precious oil can be extracted from the nuts and the wood is typically used for fuel. Argan fruit has a thick, bitter peel surrounding its fragrant pulp and nut, inside which there are one to three oil-rich kernels. If the argan oil is to be used for cooking, the kernels are roasted before being crushed, to bring out the flavor.
Producing argan oil is a difficult process done by Moroccan Berber women using traditional knowledge. They work in cooperatives such as the Amal Cooperative in Tamanar and the Tifaout Women’s Agricultural Cooperative in the Souss-Massa-Drâa region. To produce just one liter of argan oil, it takes approximately twenty kilograms of argan fruit and almost twenty hours of work. Read more
The country is famous for its tree-climbing goats who eat argan fruit and leaves, excreting the undigestable seeds in the process, which are then traditionally collected and processed, although in modern times argan oil is often manufactured by hand.
Therefore, this is one of the rarest oils on the market, but also one of the best quality. It has a delicate hazelnut taste and unique properties that make it usable in cosmetics, medicine and cuisine.
Part of
Amlou
Amlou is a traditional spread made from toasted almonds, argan oil, and honey. It has a rich, nutty flavor and a creamy texture similar to natural peanut butter. The preparation ... Read more
