Argan Oil vs Olive Oil
Argan Oil vs Olive Oil — Morocco's Two Signature Oils Compared
Argan oil and olive oil are both pressed from trees that thrive in Morocco, but they could hardly be used more differently. Olive oil is an everyday workhorse across the Mediterranean, poured freely into pans and dressings. Argan oil, pressed from the kernels of a tree that grows almost nowhere but southwestern Morocco, is rare, slow to produce by hand and treated as a finishing oil rather than something to fry with, its toasted, nutty flavour reserved for the final drizzle.
Argan Oil vs Olive Oil at a glance
| Argan Oil | Olive Oil | |
|---|---|---|
| Source tree | Argan tree, native almost exclusively to southwestern Morocco | Olive tree, grown widely across the Mediterranean basin |
| Flavour (culinary grade) | Toasted, nutty, almost hazelnut-like, from roasted kernels | Grassy, peppery or fruity depending on olive variety and region |
| Production | Kernels cracked by hand, often by women's cooperatives, then pressed | Olives pressed mechanically or traditionally at large scale |
| Price | Expensive; slow, labour-intensive, limited-supply production | Affordable and widely available at every price point |
| Cooking use | Almost never used for frying; drizzled over finished dishes | Used for frying, sautéing, dressing and finishing alike |
| Signature dish | Amlou, the almond and honey dip; drizzled over bread or couscous | Salads, marinades, bread dipping, everyday sautéing |
The verdict
Olive oil is Morocco's daily cooking oil, used exactly as it is across the wider Mediterranean, while argan oil is a specialist ingredient, prized more like a spice than a fat. Culinary argan oil, pressed from roasted kernels, brings a distinctive toasted, nutty flavour that only works drizzled cold over couscous, salads or amlou, never heated. If a dish needs a cooking oil, reach for olive oil; if it needs a finishing flourish that says Morocco unmistakably, a few drops of argan oil do a job nothing else replicates.
Why argan oil is never used for frying
Culinary argan oil is pressed from kernels that have first been lightly roasted, which builds its toasted, nutty character but also means high heat would scorch that flavour rather than release it further. Its price and scarcity reinforce the same lesson: this is an oil to use by the teaspoon, drizzled over a finished tagine, salad or bowl of couscous, not poured into a hot pan the way olive oil is.
Two very different production stories
Olive oil production, while it varies by region, is largely mechanised and produces oil at a scale that keeps prices reasonable. Argan oil remains remarkably manual: kernels are cracked open by hand, traditionally by women's cooperatives in the Souss region, a process that takes hours to yield a single litre. This labour is why argan oil costs so much more and why buying it properly supports a genuinely distinct rural economy. See our markets guide for where to buy it.
Cosmetic argan oil is a different product
Much of the argan oil sold internationally is a cosmetic grade, pressed from unroasted kernels and intended for hair and skin rather than food. It looks similar but tastes and smells quite different from the toasted, food-grade version. When buying argan oil to eat, look specifically for labelling confirming it is culinary or edible grade, since the cosmetic version is not meant for the kitchen at all.
Common questions
Can you cook with argan oil the way you cook with olive oil?
Not really. Culinary argan oil is meant to be drizzled over finished dishes rather than heated, since frying would scorch its delicate toasted flavour. Olive oil, by contrast, handles frying, sautéing and dressing equally well.
Why is argan oil so much more expensive than olive oil?
Argan trees grow almost exclusively in a small region of southwestern Morocco, and the kernels are traditionally cracked open by hand, a slow process that yields very little oil per kilogram of fruit, unlike mechanised olive oil production.
Is all argan oil edible?
No. Much of the argan oil sold abroad is cosmetic grade, pressed from unroasted kernels for skin and hair use. For cooking, look specifically for culinary or food-grade argan oil, pressed from roasted kernels and sold for eating.
What is argan oil traditionally eaten with?
Most famously in amlou, a dip of ground almonds, argan oil and honey eaten with bread, and drizzled over couscous, salads or grilled dishes as a finishing touch rather than mixed in during cooking.
Taste the difference in Marrakech
Settle it for yourself — cook the real thing in a hands-on class, or taste your way across the medina on a guided food tour.