Argan oil

I have once again used my unique system of bringing back oil from a far destination.
 
However, tempting Moroccan olive oil is, this time we returned with only a bottle of Argan oil.
 
The Argan tree, Argania spinosa, while not unique to Morocco, is grown extensively in the region.
 
The fruit is broad, with a thick, bitter peel surrounding a sweet-smelling but unpleasantly flavoured layer of pulpy pericarp. This surrounds the very hard nut, which contains one (occasionally two or three) small, oil-rich seeds.
 
The most labour-intensive part of oil-extraction is removal of the soft pulp (used to feed animals) and the cracking by hand, between two stones, of the hard nut. The seeds are then removed and gently roasted. This roasting accounts for part of the oil's distinctive, nutty flavour.
 
You may have seen the famous scenes of goats perched high in the trees, eating the berries.
The nuts are then collected having passed through the digestive system or simply spat out and the oil extracted.
 
I suspect this method of harvesting is for tourists and many years ago, I photographed such a spectacle.
 
Your own beauty regime will no doubt include a preparation with Argan oil, but in this case, it is for culinary purposes