Olive Oil Extra Virgin
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Extra Virgin Olive Oil is obtained from the initial pressing of the fruit of the Olea europaea tree, using only mechanical or other physical means which do not alter the oil in any way. The resulting oil varies from a clear yellow to greenish yellow, with a slightly fruity odour.
To produce extra virgin olive oil, ripe olives are harvested and cleaned to remove leaves and stems. Then, the olives are crushed into a paste using a mechanical process, such as milling or pressing. The paste is then centrifuged or pressed to separate the oil from the other components, such as water and solids.
Extra virgin olive oil is known for its distinct flavor, aroma, and health benefits. It has a rich, fruity taste with a balance of bitterness and pungency. The flavor profile can vary depending on the type of olives used, the growing conditions, and the production methods.
There are several factors that contribute to the high quality of extra virgin olive oil:
Acidity: Extra virgin olive oil must have an acidity level of no more than 0.8%. The acidity level is an indicator of the quality and freshness of the olives used in the oil production.
Sensory Evaluation: Extra virgin olive oil undergoes sensory evaluation by a panel of experts to assess its flavour, aroma, and overall quality. It must meet specific criteria for positive attributes such as fruitiness, bitterness, and pungency.
Chemical Composition: Extra virgin olive oil contains beneficial compounds such as monounsaturated fats, polyphenols, and antioxidants, which contribute to its health-promoting properties.
Due to the oils fattiness it is not suitable on oily or large pored skin, however it is ideal for use on dry, mature and sensitive skin. The fattiness of this oil helps create a protective layer over the skins surface, protecting it from the elements.
Olive Oil can help prevent trans-epidermal water loss and assists in retaining water on the skin. Topical use creates an occlusive barrier in the skin, which can still be visible 2-3 days after application. Given its high percentages of Oleic (70%) and Linoleic (20%) acids, almond oil can penetrates the skin at a moderate rate, and can be beneficial as a skin lubricant and emoillient.
Olive oil is a valuable addition for both soap-makers and cosmetic chemists and can be useful in many formulations, including creams, facial oils, massage oils, soap, salves, balms and lotions.
Olive oil is insoluble in water and alchohol, but soluble in other oils. It should be added to the formula as is, in the fat phase of the formulation, and can be used at 1-100%, as it can be used neat in massage oils.
INCI Name: Olea europae oil
CAS: 8001-25-0
EINECS: 616-913-8
Country of Origin: Italy, Spain, US
Raw material source: Olives
Extraction Method: Extra virgin olive oil is extracted from fresh olives primarily through mechanical means, such as cold pressing, without the use of heat or chemicals.
Colour: Extra virgin olive oil can range in colour from golden yellow to green. The colour is influenced by factors such as the ripeness of the olives and the presence of chlorophyll and carotenoids.
Flavour: EVOO is known for its distinctive flavour profile, which includes fruity, bitter, and pungent notes. The intensity of these characteristics can vary.
Acidity: Extra virgin olive oil must have an acidity level of less than 0.8%, a key criterion for its classification. Lower acidity is indicative of higher quality.
Free Fatty Acids (FFA): The FFA content is a measure of the breakdown of triglycerides in the oil. High-quality EVOO typically has low FFA levels.
Peroxide Value (PV): The peroxide value indicates the extent of oxidation in the oil. EVOO should have a low peroxide value, reflecting freshness and proper storage.
Polyphenol Content: Polyphenols are natural antioxidants found in olive oil. Higher polyphenol content is associated with increased antioxidant benefits.
Tocopherols: Extra virgin olive oil contains vitamin E, primarily in the form of tocopherols, which contribute to its antioxidant properties.
Oleic Acid Content: Oleic acid is a monounsaturated fatty acid found in high proportions in olive oil, contributing to its health benefits.
Animal Testing: Not animal tested
GMO: Not tested for GMOs, but unlikely to contain GMOs
Vegan: Does not contain animal-derived components