Earlier this year we splurged on a bottle of Moroccan argan oil, and it
sits in our pantry like a bottle of liquid gold, used sparingly and
savored deeply. At first we were merely curious about the intensely
nutty flavor of this oil, which we had associated with cosmetics more
than cuisine. As we learned more, we were captivated by the details of
its history and production involving rare trees, goats, and the Berber
women's cooperative movement.. read more at thekitchn.com
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