Organic Argan Oil Roasted, Cold-Pressed

Lightly roasted organic argan oil is used in the food industry because of its nutty flavor. Argan oil can often be found in salads, marinades, sauces, soups, or food supplements.

"Morocco's liquid gold", although rarely used in the food industry, is extremely valuable, so it is rarely used for frying, even though it can withstand high temperatures.

Together with unroasted organic argan oil, the special aroma of roasted organic argan oil reminds us of the countryside and rustic atmosphere.

What ingredients does organic argan oil contain?

Organic argan oil contains a naturally balanced blend of essential unsaturated fatty acids and high levels of vitamin E. Argan nuts from 100% organic crops guarantee the superior quality of our oil.

Interesting facts

The argan tree grows slowly, developing over its lifetime of up to 150 years from a thorny shrub into a gnarled tree that can reach seven to ten meters in height.

The argan tree is native to southwestern Morocco, between Agadir and Essaouira, where it grows naturally and is protected. When its fruits ripen, they turn a bright yellow color, similar in shape to olives.

Each fruit contains one to three oval kernels containing oily seeds, similar to almonds, which are used to produce argan oil.
For argan oil production, only fallen fruits collected between June and September are used. The seeds contain 30%–55% fatty oil, and the fruits are processed by removing the shell, cracking the kernels, extracting the seeds, drying them, and roasting the kernels when required before pressing.

Methods of pressing organic argan oil

Organic hand-pressed argan oil is obtained by kneading ground seeds with water to form an emulsion from which the oil is separated.
This method is labor-intensive, produces little oil, and results in a product with a higher water content and shorter shelf life.

In contrast, our organic argan oil is mechanically cold-pressed, produced by pressing the seeds at high pressure without adding water. This method is faster, produces more oil with lower acidity, an oil that is easier to digest, and complies with hygiene standards (HACCP).