Bio-Kulinarisches Arganöl – 100 % Rein & Kaltgepresst

Argan oil – taste and health combined

Argan oil is no longer a secret among Michelin-starred chefs. It's a versatile and healthy choice for any kitchen. Its mild, nutty aroma makes it particularly popular. In addition to its traditional use in Moroccan dishes such as couscous and tagine, it's ideal for refining salads, dressings, dips, desserts, and many other dishes.

Thanks to its high content of vitamin E and unsaturated fatty acids, argan oil is valued for its health benefits. Regular consumption of 1 to 3 teaspoons per day can have positive effects on health—for example, on the cardiovascular system, cholesterol levels, and weight. The unsaturated fatty acids also strengthen the intestinal flora and make the intestinal mucosa more resilient.

Where does argan oil come from and why is it so valuable?

The argan tree grows only in a small region in southwest Morocco. This area was declared a UNESCO Biosphere Reserve in 1998. Argan oil is produced exclusively there.

This rarity and the complex production process make it so valuable.

The collection and processing of argan fruits is traditionally women's work. First, the flesh of the olive-sized fruits is removed, and damaged or spoiled kernels are sorted out. The extremely hard kernels are cracked open with stones to access the seeds. These are roasted, which creates the typical aroma and reduces bitterness. The roasted seeds are then milled into a paste. The oil is then extracted by adding lukewarm water and intensive kneading.

To produce one liter of argan oil, about 30 kg of fruit and two days of work are needed.

This explains the high price of oil.

But nothing goes to waste: The dried shells and leftovers serve as fuel, while the press cake is used as goat fodder. For many women in Morocco, producing argan oil is often the only way to contribute to their families' livelihood.