Olive Oil

Olive Oil
Botanical name: Olea europaea

INCI Nomenclature: Olea europaea (Olive) Fruit Oil.


Yellow to greenish-yellow mobile fixed oil with a characteristic odour and taste. When cooled it begins to become cloudy at 10°C and becomes a soft mass at about 0°C.


Most olive oil is for culinary purposes. It is used by manufacturers (particularly as a conditioning agent in hair care products), aromatherapists, and massage therapists.
Olive Extra Virgin oil is used extensively in cosmetic manufacturing to make soaps, ointments and cosmetics. It is highly nutritious and very viscous, often being combined with other vegetable oils when used for massage.

Extraction: Cold pressed

Source: Australian, whilst Spain produces nearly half the world's olive harvest. Olives are also commercially grown throughout Europe Italy, Greece, Turkey, and Tunisia.

Key properties:

High in oleic acid, Hygroscopic. Shelf life 2 years.

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