Argan Oil: The Liquid Gold of the Sous Valley

Long before the global beauty industry discovered its cosmetic benefits, Argan oil was simply the everyday cooking oil and breakfast staple of the Amazigh (Berber) people in the arid Sous Valley of southwestern Morocco.

It is the rarest edible oil in the world, extracted from the hard kernels of the Argan tree—a resilient, thorny tree that grows nowhere else on earth.

The Two Faces of Argan

If you walk into a cooperative, you must understand the difference between the two types of Argan oil produced by the local women.

Cosmetic Argan Oil is pressed from raw, unroasted kernels. It is very light in color, has almost no scent, and is strictly used for skin and hair.

Culinary Argan Oil, however, is a revelation. Before pressing, the kernels are slowly roasted over an open fire. This transforms the oil into a rich, dark amber liquid with a profound, toasted hazelnut aroma. This is the oil we eat.

How We Consume It

Because of its high cost and delicate flavor profile, culinary Argan oil is never used for frying or high-heat cooking; the heat would destroy its exquisite, nutty taste.

Instead, it is consumed raw. The most traditional way to eat it is poured into a small bowl, alongside a plate of raw honeycomb and a fresh, warm loaf of barley bread for dipping.

It is also the star ingredient in Amlou, the incredibly addictive, thick paste made from grinding roasted almonds, honey, and copious amounts of Argan oil together. Finally, a few drops might be drizzled over a finished couscous just before serving, elevating the dish with the distinct, smoky breath of the Moroccan south.