Extra Virgin Oils

Extra Virgin Olive Oil (EVOO) is the highest quality olive oil available, extracted from the olive fruit without the use of any heat or chemicals.

According to the International Olive Oil Council,extra virgin olive oil is obtained only from the olive, the fruit of the olive tree, using solely mechanical or other physical means, in conditions, particularly thermal conditions, which do not alter the oil in any way.

Argan oil is a plant oil produced from the kernels of the argan tree (Argania spinosa L.) that is endemic to Morocco. In Morocco, argan oil is used to dip bread in at breakfast or to drizzle on couscous or pasta. It is also used for cosmetic purposes.Main ingredients: Fruit of the argan treePlace of origin: Morocco

Castor oil is a vegetable oil pressed from castor beans. Castor oil is a colourless to very pale yellow liquid with a distinct taste and odor. Its boiling point is 313 °C and its density is 961 kg/m³. It is a triglyceride in which approximately 90 percent of fatty acid chains are ricinoleates.

Ricinoleic acid: 85–95Oleic acid: 2–6Linoleic acid: 1–5Α-Linolenic acid: 0.5–1Stearic acid: 0.5–1Palmitic acid: 0.5–1