Ingredients & pantry
Is argan oil edible?
- Edible?
- Yes — culinary grade
- Made from
- Roasted argan kernels
- Flavour
- Toasted, nutty, rich
- From
- SW Morocco argan forests
Quick answer
Yes. There are two argan oils: culinary argan oil, pressed from roasted kernels, is a rich, nutty, amber cooking oil used for dipping bread, drizzling on couscous and making amlou. Cosmetic argan oil is pressed from unroasted kernels and is for skin and hair only. The edible kind is a prized Moroccan speciality from the argan forests of the southwest.
Two oils, one tree
Argan oil comes from the kernels inside the fruit of the argan tree, which grows almost nowhere on earth except a UNESCO-protected belt of southwestern Morocco between Essaouira, Agadir and Taroudant. The confusion over whether it's edible comes from the fact that the same tree yields two quite different products. Culinary (food-grade) argan oil is made from kernels that are roasted before pressing, which gives a deep amber colour and a rich, toasted, hazelnut-like flavour. Cosmetic argan oil is pressed from unroasted kernels, is paler and near-flavourless, and is intended only for skin and hair.
So the answer is an emphatic yes — but you want the culinary kind for the kitchen. Our argan oil page and the olive and argan oil guide explain how to tell them apart.
How Moroccans eat it
Culinary argan oil is a finishing oil and a delicacy, not a frying oil — heat destroys its flavour and it's far too precious to cook with. The most beloved use is the simplest: a saucer of argan oil for dipping fresh bread at breakfast, often alongside honey. It's drizzled over couscous, tagines and cooked salads at the table, spooned onto grilled fish, and stirred into soups just before serving for its nutty aroma.
Its most famous culinary child is amlou — the addictive spread of argan oil, roasted almonds and honey often called 'Berber Nutella'. That alone is reason enough to seek the edible oil out.
Made by women's cooperatives
Traditionally, argan oil is made almost entirely by hand and almost entirely by women. The fruit is dried, the hard nut cracked between stones, the kernels roasted (for culinary oil) and then ground and pressed. It's slow, laborious work, and in recent decades women's cooperatives across the argan region have organised this production, giving rural women income and preserving the craft. Buying from a genuine cooperative supports that.
An argan and amlou tour or a visit to an argan cooperative lets you watch the whole process and taste oil at its freshest — the difference between fresh, real culinary argan and a stale or adulterated bottle is enormous.
Buying good edible argan oil
Because real argan is costly, it's often diluted or faked. For culinary oil, look for a deep amber colour, a strong roasted-nutty smell, and ideally cooperative sourcing; genuine food-grade argan has a short shelf life and should smell vivid, not flat or rancid. Beware very cheap 'argan oil' — it may be cut with cheaper oils or be the cosmetic type mislabelled.
In Marrakech you'll find it in the souks and specialist shops; buying on a guided tour or from a reputable cooperative is safest. To use it well, a market-to-table cooking class shows how to finish dishes with it, and the amlou recipe puts it to delicious work.
Related questions
What's the difference between edible and cosmetic argan oil?
Edible (culinary) argan oil is pressed from roasted kernels and tastes nutty and rich; cosmetic argan oil is pressed from unroasted kernels, is nearly flavourless, and is for skin and hair. Use only the culinary kind in food.
Can you cook with argan oil?
You finish with it rather than cook with it. Heat destroys its delicate toasted flavour, and it's too expensive for frying. Drizzle it on at the table, dip bread in it, or make amlou.
What does culinary argan oil taste like?
Rich, toasted and nutty — a bit like hazelnut or roasted sesame oil, but distinctive. That deep nuttiness comes from roasting the kernels before pressing.
Is argan oil healthy to eat?
Yes. It's high in unsaturated fats and vitamin E and is a traditional part of the southern Moroccan diet. As with any oil, it's calorie-dense, so it's used in small, flavourful amounts.