Argane oil from Tamanar has a special, nutty after-taste which enhances so many dishes: whether with fish or goat's cheese, with pureed sweet potatoes or a salad of carrots and oranges. A simple dirzzle will enliven your soups, cooked dishes and even desserts.
It requires a lengthy and complicated process to extract this oil. The ripe fruit from Moroccan olive trees are crushed by hand to seperate the pulp from the nuts. When they are broken in two, the kernals are roasted, ground and pressed to extract the oil.
Argane oil comes from the fruit of a variety of Moroccan olive tree, growing exclusively on the arid lands of Agadir and Essaouira in S.W. Morocco. This oil has been used for thousands of years by the Berbers both in their cooking and cosmetically. It is produced by a very dynamic female cooperative.
