The Argan tree is unique to the South Western corner of Morocco and this remarkable oil is made by cold pressing the seeds inside the nut of the Argan fruit. It takes 100kg of fruit to produce just 1 litre of oil, meaning it is an extremely labour intensive oil to make.

Rich in Vitamin E and linoleic acids and with over 80% of its fat unsaturated, this unusual oil is full of health-giving properties. It is light in colour with a reddish tinge and milder in flavour than sesame or walnut oil, yet its taste is distinctly nutty. Traditionally used for cooking tagines and dressing couscous, Argan oil also adds unique flavour to salads and other North African dishes.

George first discovered this oil while having breakfast at a hotel in Essaouira. He tasted 'amlou' (see below) for the first time and, converted, he soon found himself in a market haggling with locals for cans full of this unusual oil to take back to the UK. Things have moved on since then, particularly in the packaging!

COOKING TIPS

• Combine with lemon juice for a refreshing salad dressing that works perfectly with goat's cheese.
• Alternatively try it drizzled on soups to add a nutty flavour, it's particularly good with pumpkin or butternut squash soup.
• For a traditional Berber breakfast, try mixing with honey and yoghurt.
• Also popular in Morocco is 'amlou' a paste made of argan oil, crushed almonds and honey. It is yummy smothered on toast - like a Moroccan peanut butter.