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Raw materials/Variety/Race
The Huile d'Argane IGP is oil extracted from the Arganier tree, belonging to the Argania spinosa species, an endemic tree of Morocco which is very resistant to dryness.
Method of working/Cultivation/Breeding
The Arganier tree, from whose fruits the precious oil is extracted, grows wild in semi desert soils and thanks to its deep and robust roots the plant is protected from soil erosion and from the northern expansion of the Sahara desert. This tree has been declared by Unesco world heritage. It blooms principally in spring (but blooming can occur all the year around), making small yellow flowers of 2 mm which will become small fruits made up of one or several kernels called amandons. The extraction of the Argan oil is a very long and difficult process with various and complicated phases. The fallen fruits are collected between June and September and are left to dry under the sun on a clean soil for about four weeks. Green fruits or fruits ingurgitated by goats are excluded. After the manual or mechanical dépulpage of the dark brown fruits, the pits are shattered with stones, the amandons are selected and are then roasted. Afterwards, the amandons are ground in a mill and the resulting paste is kneaded in a terra cotta or metal container with the addition of water. This process is handmade (without gloves). The tamisage (sieving) consists in passing the Argane through a clean cloth. At the end of the process, the Argan oil is decanted and filtered.
Aspect and Taste
The Huile d'Argane is clear with a slight golden colour and has an intense aroma with hazelnut notes.
Production Zone
The production area of the Huile d'Argane is located on a coastline which spreads from the north of Essaouira to the south of Tiznit, including some continental areas. It includes some municipal areas belonging to the following provinces: Essaouira, Taroudant, Tiznit, Chtouka Aît Baha, Safi, Chichaoua, Guelmim and from the prefectures of Inezgane-Ait Melloul and Agadir Ida Outanane. The Arganier tree is mainly located at the level of Taroudant (42%), Tiznit (16%), Essaouira (15%), Agadir (25%) and Chichaoua-Safi-Guelmim (2%).
History
The origins of the Huile d'Argane go back to ancient times, when the Berber populations considered it a product blessed by God, called for this reason "Green gold", and they appreciated it for its varied medicinal and culinary qualities. For centuries, the preparation of Argan oil has been exclusively done by women and today it still follows ancestral methods handed down from generation to generation.
Gastronomy
The Huile d'Argane is easily perishable. It can be used for cosmetic or alimentary purposes. In the Moroccan traditional cooking, it is used raw in tajines (lamb stew with ginger and saffron); in the south regions of Morocco it replaces the oil and salted butter (smen) in bran and couscous dishes, or as dressing for vegetable salads. It is also the main ingredient of the Amlou, an energizing dish eaten at breakfast. Today, the Huile d'Argane is much appreciated in the high cuisine world for the preparation of dips, bases, or reduction sauces and to give flavour to salads and fish fillet.
Marketing
The product is sold as Huile d'Argane IGP.
Distinctive features
The Huile d'Argane is rich in E vitamin and is characterized by its high nutritious and regenerative qualities. The production of Argan oil has very important social and economics roles in Morocco and more than one hundred cooperatives of women work for it. Furthermore, the Arganier trees form a protection against the expansion of the desert.