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|With our common efforts with local trade partners in the region of Essaouira-Agadir in the Southwest of Morocco, we are proud to help creating secure jobs and preserving the Berber women’s traditional craft. |
The yellow, olive-like argan fruit falls off the plant when ripe and is collected by hand. In order to get to the oil-rich seeds, the dried and peeled fruits are subsequently cracked by hand, an arduous task the Berber women perform. The seeds are first cold pressed locally. Before that, they are roasted the traditionally gentle way. Thanks to this process, they unfold the much-appreciated, aromatic, slightly nutty taste, which is distinct from that of the milder virgin argan oil.
It takes roughly 35 kilograms of fruit to produce one liter of argan oil. Aside from the exquisite savor, this may serve as a further explanation for the special position this culinary treasure holds in gourmet cuisine. The piquant oil lends an individual aroma not only to oriental dishes, such as tajine, couscous, or tabbouleh – it is also perfect for improving meat, vegetables, and desserts.
Average nutritional values per 100 ml / 3.38 fl oz
* reference intake of an average adult (8400 kJ / 2000 kcal)