NEWS Archive 2004/2005
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Argan Oil wins Gold Great Taste Award
August 2005

Artisan - September 2005
A TASTE OF NORTH AFRICA

"Made from the nuts of the Argan tree, which is grown in south west Morocco, Argan oil has a rich nutty flavour and a high level of vitamin E.
The oil has a smoky flavour somewhere between walnut and sesame oil, and is used to finish cooked foods, such as fish, chicken and roasted vegetables. It also makes an excellent salad dressing and can be used in spreads.
It has almost twice the level of vitamin E as olive oil, is rich in anti-oxidants and is 80% unsaturated.
London-based Wild Wood Groves has set up a production centre in the Argan region with a Moroccan company. The local Berber women, who harvest the nuts, benefit from good wages and working conditions."

Style Magazine - June 2005

"There's no escaping the call of Africa this season....
Take a closer look at some of your favourite beauty products and you will see that Africa is making its mark there, too, through healing ingredients."

"However, it is North African ingredients that are causing the most excitement."

"The real buzz surrounds Argan oil, the anti-ageing secret of Bedouin women, which is made from the seeds of the Moroccan Argan tree. This golden liquid is jam-packed with tocopherol (vitamin E), a natural antioxidant."

Elle Italia – January 2005
Wild Wood Groves Argan – The Pure Oil of Gold

Optimum Nutrition - Autumn 2004
Argan - the caviar of oils

"While the Italians prefer olive oil to margarine, in Morocco Argan oil is the traditional spread... Argan oil is 80 per cent unsaturated and has almost twice as much vitamin E as olive oil. It contains the essential fatty acid linoleic acid (Omega-6), which cannot be made in the body and must therefore be obtained from the diet. Essential fatty acids affect cell membrane fluidity, helping to prevent loss of moisture from the skin. They also play a part in the formation of hormone-like substances called prostaglandins, which can reduce pain and swelling, and help blood circulation. Argan oil contains rare plant sterols (phytosterols) such as spinasterol and schottenol. Phytosterols reduce inflammation and help block cholesterol absorption from the intestines.
With its rich, nutty flavour, argan oil can be used as a finishing touch for cooked food, especially grilled fish or chicken and roasted vegetables. It also makes an excellent salad dressing, with or without lemon juice."
 

Time Out - May 2004
Argan oil? Some kind of chi-chi designer oil?

"No - but it is extremely fashionable in Paris, New York and London. Argan oil is made from kernels inside the fruit of the Argan tree (Argania spinosa), which grows almost exclusively in south-west Morocco. For thousands of years, the oil was made by Berber households for their own consumption, but it's now produced by women's co-operatives for the international market. It has a light amber colour, and an earthy, pungent, slightly spicy flavour.
It's one of the rarest and most expensive oils in the world - 'the truffle oil of the future' -and producing one litre can take between 12 to 20 hours' work."

Style Magazine – February 2004

What you should know – ARGAN OIL