A traditional Berber oil from Morocco, with a distinctive nutty taste and slightly bitter, peppery overtones. For centuries, Argan oil was the Berbers women’s’ secret, who used it for cooking and beauty regimes, to nourish skin, hair and nails. If you want to add a truly authentic touch to Moroccan dishes, look no further. Making argan oil is a labour intensive process: argan fruits are dried in the open air, then the pulp is removed to reveal the nuts. They’re cracked by hand, using pestles. Attempts to mechanise the process have failed, so this traditional method prevails. Once liberated from their shells, the argan kernels are toasted, before being made into a paste that produces the oil. Did you know? We were the first people to import Moroccan argan oil into the UK.
- Use to finish tagines or couscous.
- Drizzle over salads, soups and cheese and other North African dishes.
- Team with lemon juice for a refreshing salad dressing.
- For a real Moroccan experience, mix with honey and yoghurt like the Berbers do for breakfast.