olive oil

Odor: Most olive oil is for culinery purposes, but it is used in soap, creams etc.

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Use: Olive Oil can be used as a vehicle for oily injection suspensions and as an emollient.

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Use: Olive oil has the properties of being calming, demulcent and emollient and can be used pure or in blends for burns, sprains, bruises, insect bites, to relieve itchy skin and to massage the gums of those suffering from pyorrhoea (periodontal disease).

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Use: After the olives go through the first pressing which produces extra virgin and virgin grades, water is then mixed with the pulp which is pressed again to produce oil of second quality such as Grade A. This is a very good oil for creating blends & infusing herbs and many soapmakers use this grade instead of pomace (the lowest grade).

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Use: Our pomace olive oil is a mixture of refined olive residue oil and virgin olive oil (10%) with a resultant maximum acidity (oleic acid) of 1.5g/100g - 1.5%. Pomace is the ground flesh and pits after pressing. Any oil that has not been removed by pressure can then be extracted using steam and solvents. This oil is used for soap making or industrial purposes. This is a favorite of many soapmakers who have had excellent results with it. This oil is extracted from the residues (skins and pits) of olives. Due to its high percentage of unsaponifiables it tends to pull the oils into a quick saponification.

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Use: Triglyceride; main component is oleic acid

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Use: Used for centuries by the Mediterranean population for its healthcare beneficial properties, the olive oil is a mythic source of youth and beauty. Arising from the olive tree, oleuropein is traditionally recognised to reinforce the natural shield of the skin through its antioxidant, antimicrobial and anti-inflammatory properties. Inoveol^® OLEU is an hydro-boosted version of oleuropein.

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Use: Natural emollient obtained from olive oil.

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Use: BioChemica Olive Butter-Ultra Refined begins with cold pressing of selected fruits of olive (Olea Europaea) trees from the Mediterranean area. The oil derived thereby then goes through a full refining process. The natural oil contains essential fatty acids, but also contains unsaponifiables as natural waxes which are collected during the refining and deodorization process and from the squalane production process.In cosmetic preparations, the feel and behavior of BioChemica Olive Butter-UltraRefined is very similar to that of Butyrospermum Parkii (Shea) Butter, with slightly higher melting characteristics. It exhibits excellent spreadability on the skin, making it ideal as a massage butter or carrier for treatment products. Further, it adds moisturizing attributes to creams, lotions and bar soaps. Suggested use levels are: Balms: 5 - 10%, bar soaps: 2 - 6%, hair conditioners: 3 - 5%, and lotions and creams: 2 - 5%.

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Use: Lipovol^® O is produced by pressing olives to produce this natural emollient. Primary fatty acids include oleic and linoleic.. It is ideal for skin care and hair care products where a light non-greasy feel is desired.

Life Essentials - Botanicals

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Use: Extrapone^® Olive GW contains the oil of Olea Europaea L. fruits prepared in glycerin and water. Olive fruits used for our Extrapone^® are harvested from Olive trees mainly cultivated in the Mediterranean region. After harvesting of the fruits, the oil is obtained by extraction and following refining. The olive oil is prepared in a mixture of glycerin, water, solubilizer and preservatives and clear filtrated after an individual ripening time. 1 kg Extrapone^® Olive GW contains the lipophilic ingredients of approx. 200 g fruits. Plant material � Extrapone^® Olive GW - ratio: 0.2 : 1

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Use: Olive oil has a very distinctive flavor, and has become more prominent in American cooking today. Grades of olive oils are determined by the methods of extraction and the acid content of the resulting oil. Virgin olive oils are those obtained from the first pressing of the olive without further refinement.

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Use: Today`s marketplace provides a wide selection of domestic olive oil (most of which comes from California) and imported oils from France, Greece, Italy and Spain. The flavor, color and fragrance of olive oils can vary dramatically depending on distinctions such as growing region and the crop`s condition.

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Use: Pressing tree-ripened olives extracts a flavorful, monounsaturated oil that is prized throughout the world both for cooking (particularly in Mediterranean countries) and for salads. Today's marketplace provides a wide selection of domestic olive oil (most of which comes from California) and imported oils from France, Greece, Italy and Spain. The flavor, color and fragrance of olive oils can vary dramatically depending on distinctions such as growing region and the crop's condition. All olive oils are graded in accordance with the degree of acidity they contain. The best are cold-pressed, a chemical-free process that involves only pressure, which produces a natural level of low acidity. In agriculture, olive oil is an oil extracted from the fruit of the European olive tree (Olea europaea L.), which originated in the Mediterranean area. It is used in cooking, cosmetics, and soaps. Olive oil is regarded as a healthy dietary oil because of its high content of monounsaturated fat.