Tastes: New Kid on the Block: Argan Oil

Owen Dugan
Issue: November 15, 2006

Argan oil might not be new exactly, but it is still relatively unknown despite its appearance in top restaurants. The main reason is scarcity: This Moroccan seed oil is still produced traditionally, with harvesting, cracking and roasting all done by hand.

For the full article, check out the new issue of Wine Spectator, on newsstands November 15, 2006.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories