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Culinairy argan oil

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Argan oil in the kitchen

Argan oil is an oil produced from the kernels from the nuts of the Argan tree (Argania spinosa) an endemic argan tree that is valued for its nutritive, cosmetic and number medicinal properties. Argan oil is exceptionally rich in natural tocopherol (vitamin E), rich in phenols and phenolic acid, rich in carotenes, rich in squalene, rich in essential fatty acids, 80% unsaturated fatty acids and depending on extraction method more resistant to oxidation than olive oil.
Culinary Argan oil

Argan oil also called the "gold of Morocco", not only the precious way it was made.
Argan oil is rich in antioxidants, vitamin E.
Antioxidants protect the body against free radicals (substances formed in the body as part of the metabolism).

Argan oil containing polyunsaturated fatty acids (more than 80%) and plant sterols. Polyunsaturated fatty acids and plant sterols fit in style of food with low cholesterol. The plant sterols in argan oil are natural and not artificially added.
TRADITION: argan oil in Morocco is often purely consumed in the morning sometimes with some bread and some honey. is also very tasty by (Greek) Yogurt.

We provide two different culinary argan oil: machine-pressed and hand-pressed argan oil. Both oils are cold pressed.
The difference is to be on hand-pressed argan oil after roasting the argan kernels milled using a traditional stone mill instead of mechanically pressed. The resulting dough is kneaded by hand along until the argan oil, differentiating it from the solids. This method of manufacture is controlled by OKO & BIO Certification.

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