Argan Oil Grilled Food 

100 % Pure and Natural

Packaged in 250 ml France

Cold extraction - Virgin Oil

Argan oil (or argan) is derived from the argan tree endemic of Morocco, this mostly south-west. It is widely used in the traditional cuisine of this region. Rich in vitamin E, antioxidants, it is also used for its cosmetic properties important.

There are two types of Argan oil by the kernels are roasted or not before use. The edible oil, darker and stronger taste because of the roasting is used as a regular oil for food preparation, but should not be brought to high temperature.

The organoleptic qualities make argan oil a precious oil for cooking. Argan oil is used in food because the taste of almond and hazelnut (due to a mild roasting, which gives it its darker color) enhances the taste of dishes such as couscous, fish and dressings.

According to scientific publications, it enables :

The stability of cholesterol,

Stimulates brain cells and liver function,

Protects the tissue,

Argan oil has an anti-obesity by acting as an appetite suppressant (meals consumed in the morning)

argan oil stabilizes cholesterol by reducing bad cholesterol and increasing levels of good cholesterol,

Argan oil reduces hypertension.

This is one of edible oils the most expensive in the world with the pure black cumin oil, about 170 € per liter sold in France in January 2009.

Composition :

The oil contains between 0.34 % and 0.79 % of unsaponifiable compound.

Argan oil contains 43 % oleic acid (omega-9), 36 % linoleic acid (Omega-6) and the remainder form mono-glycerol respectively.

It contains, in addition to these fatty acids, tocopherols (vitamin E), squalene, sterols and polyphenols.

The majority of sterols present in argan oil are schottenol (147mg/kg) and spinasterol (122mg/kg). By comparing the olive oil and sunflower oil contain mainly of β-sitosterol.