Argan oil A5

Argan oil is used only for seasoning and never for cooking. Very characteristic for its taste of hazel nut and exotic flavor.

It enhances the taste and scents of :

  • Vegetarian and oriental dishes
  • Vegetables (sweet pepper, tomato, green salad, zucchini, sweet potato)
  • Cooked dishes : fish, seafood (salmon, trout, shrimps, lobster)
  • Couscous, spaghetti, and other pasta
  • Rice with vegetables
  • Dry vegetable dishes : lentils, French beans or white chickpeas
  • Scrambled eggs and other egg dishes
  • Breads and crepes

Extra virgin argan oil. First cold pressed 100% natural, for seasoning.

- 1 L / 33,8 oz
- 250 ml / 8.45 oz
- 50 ml / 1.7oz

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Argane Recipe Book

Moroccan cuisine

perfumed with argan oil

Moroccan cuisine is one of the best in the world and has a long history of appreciation on the world stage. Influences of oriental and Mediterranean cultures fuse in the aromas and flavours of Moroccan cuisine. In this book of recipes, you will discover a best-kept secret of Moroccan flavour: argan oil.

Since the dawn of time, Berbers of the Atlas have extracted this oil, rich in vitamin E and antioxidants, from the fruit of the argan forests that survive only in southwestern Morocco. Argan oil delivers a taste and aroma that adds an extraordinary flavour and a hint of the exotic to each of the recipes.

Currently a citizen of Quebec, Leila Benzakour originally from Morocco, catered for a number of years. She now markets goods made from argan oil including her famous Amlou.

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