Wild harvested in the Argan Bio-Reservoir around Taroudant, where the terroir is hilly and the argan trees have to root deep and the sun and winds have positive effects on the quality of the argan fruits.

Cracked by hand, the kernels are selected for artisan roasting by our ‘maître torréfacteur’ monitoring temperature, time and texture. After quality control, small batches are cold pressed produced, with a rigid filtration process to provide top quality culinary argan oil.

Tests on the chemical composition -acidity-, texture, and taste ensures only the best quality, Extra Virgin, is released for bottling into our black colored bottles.

 The result is a luminous oil balancing layers of rich hazelnut and pistachio with a crisp and pleasant robust finish.