Organic Argan Oil
Organic Argan Oil and Its Use in the Food Industry
The lightly roasted organic argan oil is used due to its nutty taste as salad oil, marinades, dips, soups or food supplements in the food industry. “Morocco’s liquid gold” is extremely valuable, which is why it is rarely used for frying, although it can withstand intense heat.
The special smell of the unroasted organic argan oil is reminiscent of country air and rural atmosphere. It is rarely used in the food industry.
What are the ingredients of the organic argan oil?
The balance in the composition of the most important unsaturated fatty acids and the high vitamin E content make organic argan oil so special for the food industry. The 100 percent organically grown argan nuts ensure the high quality of our oil.
The tree grows very slowly and develops from a prickly shrub to a seven to ten meter high, gnarled tree over the course of its life of up to 150 years. It is only found in south-west Morocco between Agadir and Essaouira, where it can be used but not felled. When the fruits of the tree are ripe, they turn bright yellow and resemble an olive in shape. Each fruit contains one to three oval, smooth kernels that contain the oil-rich, almond-like seeds.
The fallen fruits, which are picked up from June to September, are typically used to extract oil. Another form of harvest turns out to be particularly difficult, as the tree cannot be shaken due to its brittle wood and a dense network of thorns prevents manual picking directly from the tree.