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Argan oil is the rich, nutty culinary oil that has been extracted from southwestern Morocco’s argan trees and enjoyed by locals for centuries. Ripe with bountiful antioxidants and other curative nutrients, argan oil’s delicious flavor has been Morocco’s best kept culinary secret, until now.
Producing argan oil is a manual process that begins with harvesting argan fruit. The fruit is hand-picked from the trees or off the ground after they’ve fallen. The fruit is then cracked with a stone to reveal the nut inside. That nut is then cracked with a stone, and at last a seed emerges. The seeds are then lightly roasted to bring out the nutty flavor. Finally the seeds are machine pressed to produce culinary argan oil.
Argan oil surpasses most oils, including olive oil, in energy value, Vitamin A and Vitamin E, antioxidants, unsaturated fatty acids such as oleic and linoleic acids, and contains absolutely no cholesterol. Moreover, argan oil has been found to restore insulin levels in fat and liver cells, making it a beneficial cooking ingredient for diabetics.