What Is Amlou? Morocco’s Almond, Argan Oil and Honey Spread

Amlou is a thick Moroccan spread made from three things: roasted almonds, argan oil and honey. It comes from the Souss region in the south of Morocco, where the argan trees grow, and it’s eaten at breakfast and tea time with warm bread, msemen or baghrir. Think of it as Morocco’s nut butter, only richer, with a toasted, slightly smoky taste that comes from the argan oil.

If you’ve had it once in a riad or a friend’s kitchen, you probably still remember it. Here’s what it is, how it’s made, how Moroccans eat it, and what to look for if you want to buy a jar.

What does amlou taste like?

Nutty and toasted first, then sweet from the honey, with an earthy, almost smoky finish from the argan oil. It’s less sweet than chocolate spreads and less heavy than peanut butter.

The texture depends on who makes it. Some families keep it runny, closer to a thick dipping sauce you pour into a small bowl and dunk bread into. Others make it thick enough to spread with a knife. Neither is wrong. More oil makes it looser, more almonds and honey make it thicker.

What is amlou made of?

Ingredient	What it brings
Roasted almonds	The body and the toasted, nutty flavor
Culinary argan oil	The signature taste: rich, nutty and a little smoky
Honey	Sweetness, and it helps bind everything together
A pinch of salt (optional)	Balances the sweetness

That’s it. No milk, no sugar, no stabilizers in the traditional version. The almonds are roasted, ground into a smooth paste, and then the argan oil and honey are worked in little by little. In the south it used to be ground by hand on a small stone mill. Today most people use a food processor.

Culinary argan oil vs cosmetic argan oil

This is the part that trips people up. There are two kinds of argan oil, and only one belongs in amlou.

• Culinary argan oil is pressed from argan kernels that have been roasted first. It’s darker, smells toasted and nutty, and it’s made to be eaten.
• Cosmetic argan oil is pressed from raw kernels. It’s paler, has almost no smell, and it’s made for skin and hair, not for food.

If you’re buying argan oil for amlou, the bottle should clearly say it’s for food or cooking. You can read more about how argan oil is produced on Wikipedia.

And yes, goats really do climb argan trees to eat the fruit. It’s one of the most photographed sights on the road between Marrakech, Essaouira and Agadir. The argan tree is so important to the region that the know-how around it was added to UNESCO’s intangible heritage list in 2014.

Where amlou comes from

Amlou belongs to the Souss, the region around Agadir and Taroudant in southwestern Morocco, where the argan tree grows. It’s a traditional food of the Amazigh (Berber) communities there, and it traveled from their kitchens to the rest of the country. You’ll find the basics on Wikipedia’s amlou page. Today you can buy it all over Morocco, but it’s still most at home in the south, where argan oil is part of everyday cooking.

How Moroccans eat amlou

Mostly with bread. A small bowl of amlou sits next to olive oil and honey on the breakfast table, and everyone tears off a piece of bread and dips. It’s especially good with:

• Warm msemen, the square layered pancakes
• Baghrir, whose little holes soak it right up
• A slice of khobz, toasted or fresh
• Soft krachel rolls at afternoon tea

And always with a glass of mint tea. If you want to see where amlou fits in, here’s our guide to what Moroccans eat for breakfast.

Outside Morocco, people also swirl it into yogurt or oatmeal, spread it on apple slices or use it anywhere you’d use peanut butter.

Types of amlou

• Almond amlou is the classic, and the one this article is about.
• Peanut amlou swaps the almonds for peanuts. It’s cheaper and creamier, and very popular, but most people see it as the everyday version, not the real thing.
• Mixed nut amlou blends almonds with peanuts or walnuts to keep some of the almond flavor at a lower cost.
• Olive oil amlou is what people make when they can’t get argan oil. It’s good, but it tastes different.

Some shop versions add sugar, cinnamon or cocoa. Those aren’t traditional, so read the label if you want the real taste.

Can you make amlou at home?

Yes, and it’s simpler than you’d think. The idea is always the same: roast the almonds, grind them until they turn into a smooth paste, then slowly work in the argan oil and the honey. A few things make a big difference:

• Use culinary argan oil. Cosmetic oil won’t taste right.
• Don’t burn the almonds. Roast them until they smell toasted and turn light golden. Overdone almonds make the whole jar bitter.
• Be patient with the grinding. The almonds go from powder to crumbs to a smooth paste. Stop too early and the amlou will be gritty.
• No argan oil? Olive oil works in a pinch. It won’t taste the same, but it’s still delicious.

How to store amlou

Keep it in a clean, closed jar. It’s fine in a cool, dark cupboard for a few weeks and keeps longer in the fridge, although it gets thicker when it’s cold. The oil tends to rise to the top over time, which is normal. Just give it a good stir before serving. Always use a clean, dry spoon so no water or crumbs get into the jar.

Amlou vs peanut butter vs chocolate spread

	Amlou	Peanut butter	Chocolate hazelnut spread
Main ingredients	Almonds, argan oil, honey	Peanuts, sometimes salt and oil	Sugar, oil, hazelnuts, cocoa
Sweetness	Lightly sweet	Not sweet	Very sweet
Texture	Runny to spreadable	Thick	Thick and smooth
Flavor	Toasted almond, smoky argan	Roasted peanut	Chocolate
Best with	Msemen, baghrir, bread	Toast, sandwiches	Crepes, toast

Is amlou healthy?

It’s made from good ingredients. Almonds and argan oil bring healthy fats, some protein and vitamin E, and there’s nothing artificial in the traditional version. But it’s also rich and it contains honey, so it’s a spoonful-at-a-time food, not something to eat by the bowl. And since it’s made from nuts, it’s not for anyone with a nut allergy.

Where to buy amlou

In Morocco you’ll find it at markets, supermarkets and especially at the women’s argan cooperatives in the Souss, around Agadir, Taroudant and Essaouira, where many jars are still made by hand. Outside Morocco, look in Moroccan or North African grocery shops, halal shops or online.

Whatever you buy, check the label. A good amlou lists almonds, argan oil and honey near the top, with little or nothing else. If the first ingredient is peanuts or sugar, or there’s no argan oil at all, it’s a different product.

Amlou FAQ

Is amlou the same as almond butter?

No. Almond butter is just ground almonds. Amlou adds argan oil and honey, which gives it a sweeter, looser texture and that nutty, smoky argan taste.

Is amlou vegan?

The traditional recipe uses honey, so strictly speaking it isn’t. Some people make it with date syrup or agave instead.

Can I use olive oil instead of argan oil?

Yes. It’s the most common swap outside Morocco. Use a mild olive oil, and know that it won’t have the same toasted flavor.

Does amlou need to be refrigerated?

Not for the first few weeks if you keep it in a cool, dark place. The fridge makes it last longer, but it will be thicker.

Is amlou gluten-free?

The traditional version is naturally gluten-free, since it’s only almonds, argan oil and honey. Check the label on store-bought jars to be sure.

What does the word amlou mean?

It’s the Amazigh (Berber) name for the spread. You’ll also see it spelled amlu or amelou.

If you ever get the chance to taste amlou in the south of Morocco, next to a plate of warm msemen and a glass of mint tea, take it. And if you can’t get there, a good jar and some fresh bread at home is the next best thing. For more classics, see our list of famous foods in Morocco.