🌳 How to Make Argan Oil – The Moroccan Process

-

 🌳 How to Make Argan Oil – The Moroccan Process




Argan oil, often called “liquid gold”, is one of Morocco’s greatest treasures. It’s known for its incredible benefits for the skin, hair, and even in cooking. The process of making argan oil is an age-old tradition that requires patience and a lot of love, but the result is completely worth it. Here’s how it’s done.

Step One: Harvesting the Argan Fruit

The journey of argan oil begins with the Argan tree, which thrives in Morocco's arid Souss Valley. The trees produce fruit with a tough outer shell, and inside, there’s a nut that contains the argan seeds from which the oil is extracted.

To begin, the fruit is harvested from the tree. This usually happens in the summer, when the fruit is fully ripe. Local women often gather the fallen fruit by hand or use tools to shake the branches. The harvest season can be a community affair, with everyone helping.

Step Two: Cracking Open the Nuts

Once the fruit is collected, the next step is to crack open the nuts. This isn’t as easy as it sounds. The outer shell is hard, so it requires skilled hands and a bit of elbow grease to crack them open. Traditionally, women do this by hand using small tools, carefully extracting the nut from the fruit.

Step Three: Extracting the Kernels

Inside the nut is the kernel, the tiny seed from which the argan oil is extracted. After cracking the shell, the kernels are removed and prepared for the next step.

At this point, there are two different processes depending on whether the oil is for cosmetic use (pure argan oil) or for culinary use:

  • For cosmetic-grade oil, the kernels are left raw and ground without any roasting.

  • For cooking oil, the kernels are roasted lightly to enhance the nutty flavor.

The kernels are then ground into a fine paste. Traditionally, this was done using a stone mill, but now many cooperatives use mechanical grinders to speed up the process.

Step Four: Extracting the Oil

After the kernels are ground into a paste, the next step is the oil extraction process. In Morocco, this is done using an ancient cold-press method, where the paste is gently squeezed to release the oil. This method preserves the nutritional content of the oil, which is why pure argan oil is so rich in vitamins, antioxidants, and essential fatty acids.

It can take around 30 kg of fruit to produce just one liter of argan oil, which is why it’s considered so precious. After the oil is extracted, it's filtered and stored.

Step Five: Storing the Oil

Once the argan oil is extracted, it’s stored in air-tight containers to preserve its freshness and nutritional properties. The final product is often sold in glass bottles and labeled for either cosmetic or culinary use.

Step Six: Using Argan Oil

Now comes the fun part — using your argan oil! You can use it in a variety of ways:

  • For skin: Use it as a moisturizer, anti-aging serum, or lip balm. It’s especially great for dry skin and helps soothe irritated skin.

  • For hair: Apply it as a leave-in conditioner, frizz-fighter, or scalp treatment.

  • For cooking: Drizzle it over salads, tagine, or couscous for a rich, nutty flavor. Argan oil is also a great addition to dips like Amlou.

A Labor of Love: Argan Oil’s Cultural Significance

The process of making argan oil is a true labor of love. It’s also an important part of the Berber (Amazigh) community, where women have been producing and using argan oil for centuries. In recent years, argan oil production has brought many women in rural Morocco into cooperatives, empowering them economically and socially.

Would you like to try pure Moroccan argan oil for your skin, hair, or cooking? Let me know, and I’ll share my favorite brands and sources for the real thing!

This simple, step-by-step guide shows just how much effort goes into making this liquid gold. It’s a true Moroccan tradition, passed down through generations, and its benefits are as endless as its uses. Whether you’re using it for beauty, health, or cooking, argan oil is definitely one Moroccan treasure worth having!

Comments

Post a Comment

Popular posts from this blog

Amlou – Morocco’s Most Delicious Secret Spread

-
Image
Amlou – Morocco’s Most Delicious Secret Spread If Morocco had to choose just one spread to represent its soul, it would be Amlou . This rich, nutty, slightly sweet almond spread is a must-have in Berber households and across Moroccan tables — especially during breakfast or tea time. It’s not just food. It’s comfort. It’s tradition. And it’s all Moroccan. What is Amlou? Amlou is a smooth, velvety blend of roasted almonds , pure honey , and argan oil . That’s it — just three ingredients, but together they create something unforgettable. When I think of Amlou, I picture warm bread fresh off the pan, a hot glass of mint tea, and the generous dip of that fluffy bread into this golden-brown delight. It’s one of those flavors that brings you home no matter where you are. How I Make Amlou at Home I start with good-quality almonds. I roast them until they’re golden and fragrant — the scent alone could make you hungry. Once they cool, I grind them finely. Not too coarse, not too smooth....
Read more

🥞 How to Make Moroccan Baghrir – Pancakes with a Thousand Holes

-
🥞 How to Make Moroccan Baghrir – Pancakes with a Thousand Holes Baghrir is one of those Moroccan foods that instantly brings comfort. Soft, spongy, and full of tiny holes, these pancakes are a breakfast staple and a symbol of Moroccan hospitality. The first time you make them, it feels like magic watching those holes appear as they cook. Making the Batter – Light and Smooth To prepare Baghrir, I use fine semolina, a little flour, and a touch of yeast. A bit of salt, maybe a pinch of sugar, and lukewarm water bring it all together. I blend the ingredients until the batter is completely smooth — no lumps allowed. Then, I let it rest until it starts to bubble and rise a bit. That’s when you know it’s ready. Cooking One Side Only – The Baghrir Secret Baghrir is cooked differently from other pancakes. You only cook one side. As the batter hits the pan, it begins to bubble and form holes — the more, the better! You don’t flip it. Just wait until it’s cooked through and the surface i...
Read more