Organoleptic properties

appearance: clear liquid

colour: yellow

odour: characteristic

Argan oil is obtained from the fruits of Argania spinosa, an evergreen tree native to Morocco. Slightly darker in colour than olive oil, the oil has a distinct toasted aroma and a characteristic nutty taste.

It contains more than 80% unsaturated fatty acids (oleic up to 50%, linoleic up to 40% and linolenic up to 0.3%), while among the saturated fatty acids the most important components are palmic (about 15%) and stearic (up to 12%). It is also rich in tocopherols, flavonoids, carotenoids and xanthophylls, sterols and triterpenes.

The compounds with antioxidant action give this oil a high stability against oxidative processes, which explains its better shelf life.

Argan oil is used in cosmetics for its dermatological and functional properties: rapid absorption, a feeling of softness on the skin, smoothness and silkiness. The moisturising and barrier effect on the skin is maintained over time, providing benefit and nourishment to dehydrated skin.

Thanks to its high content of essential fatty acids and vitamin E, it is able to protect the epidermis from external aggression, neutralising free radicals and providing the skin with moisture and lipids.

Its emollient properties make it suitable for the prevention of skin slackening, so it can also be used in the preparation of anti-stretch marks and firming products.

In hair care, it is used to treat dry, brittle and lacklustre hair.

It can be used as a massage oil, alone or mixed with other oils, as a vehicle for essential oils or as a component of the oily phase in cosmetic preparations.

Applied to the skin it is a safe ingredient at any concentration of use.

For external use; keep in the original tightly closed container; store in a cool, dry place, away from light and heat sources.