Themed classic · Medina & cooperatives
Argan & Amlou Tasting Tour
Argan oil is southern Morocco's liquid gold — pressed from the nuts of the argan tree that grows only in this corner of the world, and made two ways: a nutty toasted oil for food and a paler cosmetic oil for skin. This tour focuses on the edible side and its most delicious offspring, amlou — the argan, almond and honey spread often called Moroccan Nutella. You taste real argan, learn to tell food-grade from cosmetic and pure from adulterated, and see how it is stone-ground.
- Duration
- 1.5 hours
- Best time
- Morning or afternoon
- Pace
- Easy walking
- Area
- Medina & cooperatives
Overview
The argan tree (Argania spinosa) grows almost nowhere but southwestern Morocco, and its oil is one of the country's signature products. Culinary argan is made by gently toasting the kernels before pressing, giving a deep, nutty, almost hazelnut aroma; cosmetic argan is pressed raw and unroasted for skincare. The two are different products, and knowing which you are buying matters.
Amlou is where argan becomes irresistible: stone-ground toasted almonds blended with culinary argan oil and honey into a thick, sweet, nutty spread eaten on bread at breakfast. This tour tastes pure argan against adulterated blends (often cut with cheaper oils), shows the labour-intensive traditional process, and sends you home able to buy the real, food-grade thing rather than an overpriced tourist bottle.
What you'll taste
- Culinary argan oil — Toasted, deep golden and intensely nutty — drizzled over bread, couscous, salads and amlou.
- Amlou — Stone-ground almonds, culinary argan and honey blended into a thick, sweet spread — 'Moroccan Nutella'.
- Argan on bread — Warm khobz dipped in argan oil, sometimes with honey — a classic southern breakfast.
- Almond paste variations — Amlou made with different nut ratios and honey levels, from runny to spreadable.
- Toasted argan kernels — A taste of the roasted kernels that give culinary argan its signature aroma.
- Argan vs adulterated — A comparison of pure argan against blends cut with sunflower or other cheap oils.
The route
- 1
See the process
Learn how argan nuts are cracked and the kernels toasted and stone-ground — a famously labour-intensive craft.
- 2
Culinary vs cosmetic
Understand the difference between toasted food-grade argan and raw cosmetic oil before you taste or buy.
- 3
Taste pure argan
Sample real culinary argan for its deep, nutty aroma — the benchmark against which to judge the rest.
- 4
Amlou tasting
The star — thick almond-argan-honey spread on warm bread, in a couple of nut and honey ratios.
- 5
Spot the fakes
Compare pure oil with adulterated blends so you can tell the difference by smell and taste.
- 6
Buy food-grade
Choose a pure, food-grade argan and a jar of amlou from a reputable seller or cooperative.
When to go & what it costs
Any time of day works for tasting. If you want to see argan made or visit a women's cooperative, those are typically day-time visits, sometimes on the road toward the Atlas or Essaouira where the argan forests grow. In the Medina, reputable specialist shops let you taste and compare year-round.
Cost & cash: Real culinary argan and amlou cost more than the fakes for good reason; buy pure from a reputable source.
Insider tips
- Culinary (toasted) argan is for food; cosmetic (raw) argan is for skin — check which you are buying.
- Real culinary argan smells deeply of toasted nuts; a faint or oily-neutral smell suggests adulteration.
- Amlou should taste of almond, honey and argan, not just sweet oil — buy where you can taste first.
- Pure argan is not cheap; a suspiciously low price usually means it is cut with other oils.
- Buy from cooperatives or trusted specialists, and check for pure, food-grade labelling for travel.
Etiquette & how to eat like a local
- Cooperatives showing the process appreciate a purchase after the demonstration.
- Taste before buying — reputable sellers expect and encourage it.
- Ask questions about origin and grade; genuine sellers answer them happily.
- Ask before photographing the women who crack and grind the nuts.
- Do not haggle argan down to implausible prices — the labour is real and underpriced already.
Frequently asked questions
What is the difference between culinary and cosmetic argan oil?
Culinary argan is pressed from lightly toasted kernels, giving a deep, nutty flavour for drizzling on food and making amlou. Cosmetic argan is pressed from raw, unroasted kernels for skincare and has little culinary use. They are different products, so check which one you are buying.
What is amlou?
Amlou is a thick, sweet spread of stone-ground toasted almonds, culinary argan oil and honey — sometimes called 'Moroccan Nutella'. It is eaten on warm bread, especially at breakfast in southern Morocco. Good amlou tastes richly of almond, honey and nutty argan, not just sweet oil.
How do I spot fake or adulterated argan oil?
Pure culinary argan has a strong, toasted-nut aroma and a rich taste. Adulterated oil, often cut with cheaper sunflower or other oils, smells faint or neutral and is suspiciously cheap. Buy from cooperatives or trusted specialists where you can smell and taste before committing.
How is argan oil used in Moroccan cooking?
Culinary argan is used as a finishing oil — drizzled over bread, couscous, salads and grilled vegetables, stirred into amlou, or served with honey for breakfast. It is not typically used for frying because heat destroys its delicate, nutty flavour. A little adds a distinctive Moroccan aroma.
Cook what you tasted
Loved something on the walk? Take it home. Learn the dish hands-on with a Marrakech chef, or follow a free step-by-step recipe.