Argan oil is a plant oil produced from the kernels of the argan tree (Argania spinosa L.), which is indigenous to Morocco and southwestern Algeria. In Morocco, argan oil is used to dip bread in at breakfast or to drizzle on couscous or pasta. It is also used for cosmetic purposes. Properties 99% of argan oil consists of triglycerides and related derivatives. These are derived from the following fatty acids: Argan oil has a relative density at ranging from 0.906 to 0.919. Argan oil also contains traces of tocopherols (vitamin E), phenols, carotenes, squalene. Some trace phenols in argan oil include caffeic acid, oleuropein, vanillic acid, tyrosol, catechol, resorcinol, (−)-epicatechin and (+)-catechin. Depending on the extraction method, argan oil may be more resistant to oxidation than olive oil. Uses Culinary In Morocco, the oil is used for culinary purposes e.g, dipping bread, salad dressings or on couscous. Amlu, a thick brown paste with a consistency similar to peanut butter, is used locally as a bread dip. It is produced by grinding roasted almonds and argan oil together using stones, and then mixing the paste with honey. Cosmetics Since the early 2000s argan oil has been increasingly used in cosmetics and hair care preparations. , the main cosmetics products containing argan oil are face creams, lip glosses, shampoos, moisturizers, and soaps. Extraction The argan nut contains one to three oil-rich argan kernels. Extraction yields from 30% to 50% of the oil in the kernels, depending on the method. It takes about of dried argan fruit to produce only one litre of oil. Extraction is key to the production process. To extract the kernels, workers first dry argan fruit in the open air and then remove the fleshy pulp. Some producers remove the flesh mechanically without drying the fruit. Moroccans usually use the flesh as animal feed. A tradition in some areas of Morocco allows goats to climb argan trees to feed freely on the fruits. The kernels are then later retrieved from the goat droppings, considerably reducing the labour involved in extraction at the expense of some potential gustatory aversion. In modern practice, the peels are removed by hand. Workers gently roast kernels they will use to make culinary argan oil. After the argan kernels cool, workers grind and press them. The brown-coloured mash expels pure, unfiltered argan oil. Finally, they decant unfiltered argan oil into vessels. The remaining press cake