Name: Olive Oil Refined
Brand: Alchemme
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Olive Oil is obtained from the initial pressing of the fruit of the Olea europaea tree. Refines olive oil is a type of olive oil that undergoes a refining process to remove impurities and improve its flavour and stability. It is produced from lower quality or defective olive oil that does not meet the standards of extra virgin or virgin olive oil.

The refining process typically involves several steps, including the use of heat, chemical solvents, and filtration.

After the refining process, the resulting oil is known as refined olive oil. It has a lighter colour, milder flavour, and higher smoke point compared to extra virgin or virgin olive oil. Refined olive oil is also more stable and has a longer shelf life due to the removal of impurities and volatile compounds.

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.

Almond 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 color from golden yellow to green. The color 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 flavor 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