Argan Oil, or rather The Gold of Morocco

Argan oil truly lives up to its nickname “gold of Morocco” as it is both precious and wonderfully beneficial. This unique oil is derived from the pressing of the fruit of the argan tree, a rare tree that only grows in the southwest of Morocco. For generations, the oil has been consumed with bread or in couscous. It is also used as a cosmetic product on the skin and hair for its restorative and strengthening properties.

What is the fruit of the argan tree called ?

The fruit of the argan tree, called “affiache,” is a false drupe that is yellow in color: a fleshy, spindle-shaped fruit similar to a nut. It turns brown as it dries and measures about 3 cm in length. Its small spine at the top falls off during maturation, which occurs between April-May and September-October. Its very hard nut contains 2-3 kernels that will be pressed to extract the famous argan oil.

Well-being benefits

The argan tree is used to prevent skin aging, relieve dry and very dry skin, regulate cholesterol, and alleviate joint pain.

Highly valued by mature skin, the argan tree contains omega-9 and omega-6. The former contribute to the elasticity, hydration, nutrition, and youthfulness of the skin. The latter promote the suppleness and firmness of the skin to prevent skin aging.

Argan oil is also a great ally for hair. It helps nourish hair, prevent hair loss, and maintain its shine.

Finally, research on argan oil has shown that it may have beneficial effects in preventing cardiovascular diseases due to its nutritional qualities.

Uses

Argan oil can be used :

• with gentle massages on the face and neck ;
• for local application on dry areas of the body or fragile nails ;
• as a strengthening mask for hair, leaving it on for 30 minutes before shampooing ;
• as a neutral base for diluting essential oils.

Additional Tips

In Cooking

Argan oil is the only food-grade derivative of the argan tree. Rich in antioxidants, argan oil stabilizes hypercholesterolemia, stimulates brain cells, and promotes good liver function. It contains twice as much vitamin E as olive oil.

With its light hazelnut and almond aroma, it enhances fish, couscous, tagines, salads, or dressings. However, this oil is consumed raw as it does not tolerate cooking.