Preserved
Amlou (Almond-Argan Butter)
Amlou is one of Morocco's most distinctive and delicious pantry staples — a thick, rich paste of roasted almonds, argan oil and honey, blended together into a Berber version of nut butter that is unlike anything in the Western pantry. It is breakfast food in the Souss region, where it is spread on bread or msemen and eaten with mint tea every morning.
The flavour is extraordinary: deeply nutty from the roasted almonds, earthy and slightly bitter from the argan oil, sweet from the honey, with a complex, almost caramelised depth. It is far more interesting than peanut butter and leagues beyond commercial almond butter. Good amlou is made by hand, ground in a stone mortar, and the quality depends entirely on the argan oil.
For travellers, amlou is one of the best edible souvenirs from Morocco — it is portable, unique, and guaranteed to impress anyone who tastes it.
Varieties of Amlou
Classic almond amlou
Region: Souss / Anti-Atlas
The traditional version: roasted almonds, argan oil and honey ground together. The benchmark. Rich, nutty and deeply satisfying.
Peanut amlou
Region: Nationwide
A cheaper version using roasted peanuts instead of almonds. Less refined but still good. Common in areas where almonds are expensive.
Walnut amlou
Region: Middle Atlas
Made with walnuts for a slightly more bitter, tannic flavour. Less common but found in the Middle Atlas where walnuts are abundant.
Mixed nut amlou
Region: Urban areas
A blend of almonds, walnuts and sometimes cashews. Modern patisseries and food shops sell this as a premium product.
How to eat amlou
Amlou is spread on khobz, msemen or baghrir for breakfast, drizzled over plain yoghurt, eaten by the spoonful as a snack, or used as a dip for fresh bread. In the Souss, a bowl of amlou sits at the centre of the breakfast table every morning. A small dish of amlou with fresh bread and mint tea is a perfect Moroccan breakfast. It is also stirred into porridge or oatmeal.
Where to try it in Marrakech
Most riads in Marrakech include amlou in their breakfast spread. Traditional grocery shops (attarine) in the medina sell it by the jar. Women's argan cooperatives along the road between Marrakech and Essaouira sell fresh-made amlou alongside argan oil. The Mellah and spice souk have several reliable amlou vendors. Taste before you buy — quality varies widely.
How amlou is made
Almonds are roasted until deeply golden, then ground in a stone mortar (or food processor) until they release their oil and form a coarse paste. Argan oil (culinary grade, from roasted argan kernels) is added gradually and worked in. Honey is folded in to taste. The final consistency should be thick and spreadable, like a dense nut butter. Traditional amlou is ground by hand in a stone mortar — this takes 30-40 minutes of sustained pounding but produces the best texture.
History and origin
Amlou is a Berber (Amazigh) tradition from the Souss region of southern Morocco, where argan trees grow wild and almonds are abundant. It predates written records and is deeply tied to Amazigh food culture. The argan tree is endemic to Morocco (and a small area of Algeria and Mexico), making amlou a uniquely Moroccan product that cannot be authentically replicated elsewhere.
Insider tips
- Taste before buying — the best amlou has a balanced sweetness and a pronounced argan flavour. Cheap versions cut the argan oil with vegetable oil.
- Buy amlou from a women's argan cooperative for the freshest product and the most positive social impact.
- Store in a cool, dark place. Amlou keeps for several months but the argan oil can go rancid if exposed to heat or light.
- Ask for 'amlou beldi' (traditional) rather than mass-produced — the hand-ground version has a better texture.
- Amlou in a glass jar makes an excellent gift — it travels well in checked luggage.
Related recipes
Frequently asked questions
What does amlou taste like?
Amlou tastes deeply nutty (roasted almonds), earthy and slightly bitter (argan oil), and sweet (honey). The combination is rich, complex and addictive — like a much more interesting version of peanut butter with an exotic, almost caramelised depth.
Is amlou healthy?
In moderation, yes. Amlou is high in healthy fats (from almonds and argan oil), vitamin E, and antioxidants. It is calorie-dense — a tablespoon contains about 100 calories — so it is energy food, not diet food.
Where does the argan oil in amlou come from?
Argan oil is pressed from the kernels of the argan tree (Argania spinosa), which grows only in southwestern Morocco. Culinary argan oil is made from roasted kernels (giving it a dark colour and nutty flavour), unlike cosmetic argan oil which uses raw kernels.