Pure Argan Oil  ( culinary & cosmetic )

Argan oil is a plant oil produced from the kernels of the argan tree (Argania spinosa L.) that is endemic to Morocco.

In Morocco, argan oil is used to dip bread in at breakfast or to drizzle on couscous or pasta..
The fruit of the argan tree is small, and round, oval, or conical. A thick peel covers the fleshy pulp. The pulp surrounds a hard-shelled nut that represents about 25% of the weight of the fresh fruit.
The nut contains one to three argan oil-rich kernels. Extraction yields from 30% to 50% of the oil in the kernels, depending on the extraction method.
Extraction is key to the production process. To extract the kernels, workers first dry argan fruit in the open air and then remove the fleshy pulp. Some producers remove the flesh mechanically without drying the fruit. Moroccans usually use the flesh as animal feed.
The next stage involves cracking the argan nut to obtain the argan kernels. Attempts to mechanize this process have been unsuccessful, so workers still do it by hand, making it a time-consuming, labour-intensive process. Berber women often engage in this arduous task.
Workers gently roast kernels they will use to make culinary argan oil. After the argan kernels cool, workers grind and press them. The brown-coloured mash expels pure, unfiltered argan oil. Finally, they decant unfiltered argan oil into vessels. The remaining press cake is protein-rich and frequently used as cattle feed.
Cosmetic argan oil is produced almost identically, though the argan kernels are not roasted to avoid an excessively nutty scent. The decanted argan oil is left to rest about two weeks so that solids suspended in the argan oil settle to the bottom, creating a natural sediment. The clearer argan oil is further filtered, depending on the required clarity and purity. Pure argan oil may contain some sediment. This is a natural part of the production process and does not affect quality.

Culinary :Culinary argan oil (argan food oil) is used for dipping bread, on couscous, salads and similar uses. Amlou, a thick brown paste with a consistency similar to peanut butter, is produced by grinding roasted almond and argan oil using stones, mixed with honey and is used locally as a bread dip.

Cosmetic : Moroccans traditionally use un-roasted Argan oil to treat skin diseases, and as a cosmetic oil for skin and hair: "In cosmetics, Argan oil is advocated as moisturizing oil, against acne vulgaris and flaking of the skin, as well as for 'nourishing' the hair. This oil has also medicinal uses against rheumatism and the healing of burns. Externally, Argan oil is used for hair as brilliantine, to fortify and in the treatment of wrinkled or scaly dry skin.
Argan oil has become increasingly popular for cosmetic use. It is sometimes mixed with pomegranate seed oil due to its antioxidizing benefits, with vendors promoting this blend as an all-in-one serum both for skin and hair. Argan oil is also sold without additives as a natural skincare and hair care product.