Olive oil is a pale yellow liquid with a mild odour produced from the whole, ripe fruit of the olive (Olea europaea) tree. These evergreen trees grow up to 15 meters tall and are widely cultivated in the Mediterranean Basin. Harvested olives are ground and then cold pressed to extract the oil. Olive oil is a staple of Mediterranean cuisine and is used around the world in food and cooking.

Olive oil is a rich source of essential fatty acids including linoleic acid, palmitic acid and oleic acid, an omega-9 fatty acid. When used in personal care products and skincare, it can help moisturise and nourish dry skin.

Botanical name: Olea europaea

Other names: Olea Europaea Oil, Olea Sylvestris Fruit Oil, Olivae Oleum, Olive Fruit Oil

Main constituents: Oleic acid, Linoleic acid, Palmitic acid, Stearic acid, α-Linolenic acid