In Morocco, argan oil is commonly used to dip bread at breakfast.
Argan oil comes from the kernels of the argan tree, Argania spinosa, a species native to Morocco and southwestern Algeria. Culinary oil is traditionally made by roasting the kernels, grinding them, and pressing out the oil. The result has a distinctive nutty flavor and is used at the table as well as in cooking.
Bread is a Moroccan staple, and dipping it into argan oil is a familiar breakfast practice, particularly in southwestern regions where argan trees grow. Argan oil may also be drizzled over couscous or pasta. Another popular bread accompaniment is amlou, a spread made from argan oil, toasted almonds, and honey.
A common mix-up is confusing culinary argan oil with cosmetic argan oil. Both come from the same tree, but culinary oil is prepared for eating and often uses roasted kernels, while cosmetic products are formulated for skin or hair. The famous image of goats climbing argan trees reflects a regional practice, but modern producers generally process fruit without relying on goat-dispersed kernels.