The oil will keep 12–18 months and extraction is much faster

Now increasingly important for oil produced for sale, as the oil will keep 12–18 months and extraction is much faster. Using mechanical presses, mixing of the dough and water is unnecessary and the dough can be directly pressed.

The fruits of the argan tree are nut-sizes and may be round, oval or conical in shape. The fruits are covered by a thick peel which covers the fleshy pulp. The pulp surrounds a hard-shelled nut which represents approximately 25% of the weight of the fresh fruit.

Contained within the nut are one to three argan oil-rich kernels. Argan oil is extracted from the kernels, with yields varying from 30% to 55% depending on the extraction method used.

Extraction of the kernels is key to the argan oil production process. In order to extract the kernels, the argan fruits are first dried in the open air and then the fleshy pulp of the fruit is removed. Sometimes the flesh is removed mechanically without the need to dry the fruits. The flesh is usually used as feed for animals.

The next stage involves cracking the argan nut to obtain the argan kernels. Attempts to mechanize this process have been unsuccessful and therefore it is still carried out by hand, making it a time-consuming and labour-intensive process.

Kernels used to make argan oil for food use, culinary argan oil, are then gently roasted. After the argan kernels have cooled down, they are ground and pressed. The brown-colored mash expels pure, unfiltered argan oil. After this, unfiltered argan oil is decanted into vessels. The press cake remaining after the argan oil has been expelled is protein-rich and is frequently used as feed for cattle.

Cosmetic argan oil is produced almost identically, although the argan kernels are not roasted to avoid an excessively nutty scent.

After pressing, the argan oil is decanted and left to rest for approximately two weeks. This allows solids suspended in the argan oil to settle to the bottom, creating a natural sediment. The clearer argan oil may then be further filtered depending on the clarity and degree of purity required. Pure argan oil may contain some sediment. This is a 

Cosmetic uses

Unroasted argan oil is traditionally used as a treatment for skin diseases and as a cosmetic oil for skin and hair:

"In cosmetics, argan oil is advocated as moisturizing oil, against [juvenile acne] and flaking of the skin as well as for [nourishing] the hair. This oil has also medicinal uses against rheumatism and the healing of burns … Externally, argan oil is used … for hair as brilliantine, to fortify and … in the treatment of wrinkled or scaly dry skin".

Argan oil has become increasingly popular for cosmetic use. The number of personal-care products on the US market with argan oil as an ingredient increased from just two in 2007 to over one hundred by 2011. It is sometimes mixed with pomegranate seed oil due to its antioxidizing benefits,with vendors promoting this blend as an all-in-one serum both for skin and hair. Argan oil is also sold without additives as a natural skincare and hair care product.

The increasing popularity of argan oil has prompted the Moroccan government to plan for increased production: its aim is to triple annual production from approximately 2,500 to 4,000 tonnes by 2020.

Culinary uses

Culinary argan oil (argan food oil) is used for dipping bread, oncouscous, salads and similar uses. Amlou, a thick brown paste with a consistency similar to peanut butter, is produced by grinding roasted almond and argan oil using stones, mixed with honey and is used locally as a bread dip.

Various claims about the beneficial effects on health due to the consumption of argan oil have been made. Researchers have concluded that daily consumption of argan oil is 'highly likely' to be one factor helping the prevention of various cancers, cardiovascular diseases and obesity.

The results of a nutritional intervention study, in which volunteers were given either argan oil or animal fats (butter) in their diet, were published in 2005. The results showed that regular dietary intake of argan oil led to reduced levels of harmful cholesterol and triglycerides in the blood, compared to a diet with regular intake of animal fats.