A Tree That Grows Almost Nowhere Else
The argan tree, Argania spinosa, is native to the dry southwest of Morocco. It is hardy, long-lived and unusual enough that the region is recognized by UNESCO as a biosphere reserve.
From Fruit to Oil
- Harvest. The fruit falls from the tree when ripe and is collected.
- Remove the pulp. The fleshy outer layer is taken off, leaving a very hard nut.
- Crack the nut. Traditionally this is done by hand with stones. The nut is so hard that it is a slow task.
- Extract the kernels. Each nut holds a few small kernels.
- Press. For cosmetic oil, unroasted kernels are cold-pressed. Roasted kernels are used for culinary oil.
- Filter. The oil is settled or filtered before bottling.
Why It Takes So Long
A large quantity of fruit and a great deal of hand work yield a small amount of oil. That scarcity, and the skill involved, is a big part of argan oil's price and reputation.
From Oil to Hair Cream
In Arganiss, cold-pressed argan oil is combined with aged oud and clay. See what each does in Inside the Jar.
Frequently Asked Questions
Hand cracking and low yield make it slow to produce.
Cold pressing avoids high heat and keeps the oil's natural character. It's the common choice for cosmetic use.
Mainly in southwestern Morocco.
