Olive Oil

Olive Oil (INCI Olea Europaea Fruit Oil) is a cold-pressed fruit oil with oleic acid at 55–80%. Among the oldest cosmetic and culinary carriers, and notable for its squalene content, which contributes to skin compatibility.

• Also known as: Olive Oil, Jaitun Tel, Virgin Olive Oil, Olea Oil
• Botanical name: Olea europaea
• Plant part used: Fruit (mesocarp) and seed
• INCI name: Olea Europaea Fruit Oil
• Extraction: Cold-pressed, Extra virgin (first cold press) — specify grade at order
• Form: Carrier oil (liquid)
• Appearance: Pale to deep golden green; Characteristic olive — mild to medium, slightly grassy-fruity
• Grade: Cosmetic-grade · Food-grade
• Origin: Processed in India
• Shelf-life: 18–24 months · below 20 °C · tightly sealed · away from light

Key benefits

• Oleic acid (C18:1) (55–80%) — Deep emollient — skin penetration, moisture retention
• Palmitic acid (C16:0) (8–18%) — Skin conditioning and barrier
• Linoleic acid (C18:2) (4–12%) — Skin-barrier conditioning
• Squalene (0.2–0.7%) — Skin-identical — excellent emolliency, antioxidant, sebum-mimicking
• Polyphenols (EVOO) (Trace (unrefined)) — Antioxidant — higher in extra virgin grades

How to use

• 2–10% in emulsions
• 10–30% in facial oil serums
• 50–100% as standalone carrier or massage base
• Common applications: soap making, body massage oils, hair treatments and Mediterranean traditional preparations.

FAQs

What are the primary formulation applications of Olive Oil?
Most buyers use it at 2–10% in emulsions; 10–30% in facial oil serums; 50–100% as standalone carrier or massage base. As with any new carrier oil, pilot-test in your specific base before committing to a full production run.

Explore more

Export-grade sourcing details at herbuno.com → · HerbIQ: Botanical Anatomy → · Carrier Oils