The manufacture of food argan oil is an ancestral craftsmanship preserved by Berber women:
1. Harvest
Berries are picked when fully ripe in July-August.
2. Drying
The fruit is dried in the sun to facilitate the removal of the pulp from the stone.
3. Fruit peeling by hand
Done manually by slightly crushing the fruit against a stone support.
4. Manual nut crushing
A delicate phase between two stones to break the hard shells and extract whole almonds.
5. Roasting over low heat
The almonds are roasted over low heat in earthen dishes to give the culinary oil its signature nutty aroma.
6. Malaxing and pressing with a grindstone
Ground with a traditional stone mill and kneaded with pure water to extract the precious oil.