Organic Argan Oil, Unroasted, Cold-Pressed

Organic Unroasted Argan Oil for the food industry

Organic, unroasted argan oil is used in the food industry for its mild, nutty flavor. It is commonly used in salads, marinades, sauces, soups, and food supplements.

Often referred to as the “liquid gold of Morocco”, argan oil is typically used sparingly in cooking and is mainly applied in cold or gently heated dishes.

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

Ingredients and composition

Organic argan oil contains a balanced composition of unsaturated fatty acids, including essential fatty acids. Vitamin E is naturally present. The argan nuts used are sourced from 100% organic farming.*

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.

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). 

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, and pressing.