Moroccan Argan Oil — Cold-Pressed Culinary Grade

Culinary argan oil is one of Morocco's most distinctive ingredients — produced only in a small region of southwestern Morocco where the argan tree grows wild, and pressed from hand-harvested nuts that are first lightly roasted to develop the oil's deep, nutty, slightly smoky flavour.

Culinary vs Cosmetic Argan Oil

There are two types. Cosmetic argan oil is cold-pressed from raw (unroasted) nuts and has almost no flavour. Culinary argan oil is pressed from lightly roasted nuts and has an unmistakable rich, warm character — similar to a good hazelnut oil but more complex. This is culinary grade: it is not for skin. It is for eating.

How to Use It

Moroccan cooks use argan oil as a finishing oil, never for high-heat cooking. Drizzle over amlou (a dip made with argan oil, almonds, and honey), use as a dipping oil with warm bread, finish a couscous or tagine with a teaspoon at the table, or blend into salad dressings. A small amount goes a long way — the flavour is assertive and should be used as a seasoning, not a base.

Sourcing

Sourced from Berber women's cooperatives in the Souss-Massa region — the only place on earth where the argan tree grows. The cooperatives employ traditional stone-pressing techniques that have been used for centuries. We have worked with the same producers since 2008.