The argan oil, extracted from the fruit of the argan tree, has been known for centuries by the Imazighen people (Berbers) from Atlas for its cosmetic and pharmaceutical, dietary and culinary properties. As olive oil, argan oil is very rich in unsaturated fatty acids. But actually, this oil is well-known for its multiple properties especially thanks to its content in essential fatty acids, such as the linoleic acid, which our body cannot produce. In addition to this dietary aspect, the argan oil is well-known for its organoleptic properties. Its fine texture and its delicate hazelnut taste make it one of the most prized oils to flavour salads, soups, tagines, and couscous or to enhance egg-based dishes. The blended argan oil – almond – honey, called “Amlou” is spread on bread for a delicious and healthy breakfast. The argan oil can be used in many recipes.
This gastronomic argan oil, produced by Zit Sidi Yassine in Essaouira, Morocco, is extra-virgin (comes from the first cold pressing of argan fruit) and organic, so it is a very high-quality oil.