Master plant: Olea europea L.
Oleaceae (Olive family)
Oleum Oleae europeae
INCI: Olea Europaea
The Olive was a native to Asia Minor and spread to the rest of the Mediterranean basin 6,000 years ago. It is among the oldest known cultivated trees in the world - being grown before the written language was invented. Today, olive trees are grown on all continents.
Characteristics and subtances:
The main component of olive oil is oleic acid (55-85%), a mono-unsaturated fatty acid, linoleic acid (6-10%) and other fatty acids. Olive Oil contains both omega-3 and omega-6 fatty acids. Omega-3 fatty acids are important and are particularly high in oily fish such as salmon. Olive oil is about 10% linoleic acid (an omega 6 oil) and about 1% linolenic acid (an omega 3 oil), therefore the ratio is 10:1
The olive oil refined is only obtained from the olive, the fruit of the olive tree. The resulting crude oil is then refined.
Olive oil refined is used both as a edible oil and as a base oil for extraction oils (macerates).