Every time I hold a bottle of argan oil in my hands, I dont just see a precious oil. I revisit my childhood. I was eight years old when I started participating in its production. During school holidays, my sisters and I would leave the city to join the countryside, in the heart of the argan trees. Those weeks meant freedom, nature, games... but also work.
A real competition arose among us: who would produce the most oil? We counted our harvests, compared our piles of nuts, and were proud to see our efforts rewarded. This childish competition amused us greatly, but it also had a very concrete purpose.
The money earned from selling our argan oil allowed us to buy our school supplies and sometimes even some new clothes. What pride to contribute, on our scale, to the family budget! Even today, I smile thinking back to that time when each cracked nut represented a small step towards the backpack or dress we dreamed of having.
Through this work, without really realizing it, we also learned about patience, perseverance, and respecting the value of things.
It all begins under the argan trees. Argan fruit ripens at the beginning of summer. Once they fall naturally to the ground, the fruits are gathered by hand. After several days of drying in the sun, their desiccated pulp is removed to retain only the extremely hard nut that protects the precious almonds.
This step already requires a lot of time and meticulousness.
Cracking the nuts: the iconic gesture of Berber women comes next – the most famous and undoubtedly the most demanding step. Using two stones, women crack each nut one by one to extract the kernels. No modern tool really replaces the precision gained with experience.
I still remember the sharp sound of the stones clashing for hours. Conversations, laughter, and stories told between neighbors made this work almost joyful despite its difficulty. We children always wanted to go faster, but the adults reminded us that quality mattered more than speed.
The secret of its taste: roasting. To produce culinary oil, the kernels are then lightly roasted over a low flame. Its this roasting that gives the oil its characteristic roasted hazelnut aroma, so appreciated in Moroccan cuisine.
The oil intended for cosmetic uses is obtained from non-roasted kernels to preserve all their properties for the skin and hair.
Traditional grinding follows roasting; the kernels are crushed in a stone mill called azerg. The resulting paste is then thoroughly kneaded by hand with a small amount of warm water. Gradually, the oil appears and is collected with infinite patience. It sometimes took several hours to obtain just a few liters.
This is perhaps what makes this oil so precious: behind each drop lies hundreds of carefully repeated gestures.
A globally recognized expertise – Today, many womens cooperatives use mechanical presses that facilitate certain steps while preserving the oils quality. This modernization improves working conditions, but traditional know-how remains at the heart of production. The gestures, experience, and knowledge of the argan tree continue to be passed from generation to generation.
The unique Moroccan argan forest is recognized by UNESCO as a Biosphere Reserve, highlighting the ecological and cultural importance of this exceptional tree.
An oil that tells my story – When I welcome travelers to my cooking class, I love sharing this part of my childhood. I let them taste argan oil with a piece of warm Moroccan bread. I explain the time, effort, and love necessary to produce this emblematic oil of my region.
For many, its just a tasting. For me, its much more. Its the memory of holidays spent with my sisters under the argan trees, the bursts of laughter during our little competitions, the pride of earning our own money, and above all, the legacy my parents passed on to us.
Each drop of argan oil carries a story. Mine begins in a family of Berber farmers, amidst the argan trees of Essaouira, and continues today through each person who steps into my kitchen.
By sharing this oil with my guests, I also share a bit of my childhood, my roots, and the deep love I bear for this land that has taught me so much.
Cook. Share. Taste. Live Morocco.
