Cleopatra's Beauty Secrets: A Journey into the World of Olive Oil

Did you know that olives are fruits? Olives are about 60% water, while watermelon is about 90% water. Interestingly, we don't think of olives as traditional fruits, but they are actually small, oval-shaped fruits that grow on an olive tree (Olea europaea). Botanically, olives are classified as fruits due to their structure and origin, as they develop from the inflorescence of a flowering plant. Olives are widely used in cooking and are an important part of Mediterranean cuisine. In addition, olive oil plays an important role in the cosmetics industry.

How is olive oil categorized?

The world of olive oil is rich and diverse, offering different categories according to its properties and production methods. Extra virgin olive oil reigns supreme in this world with the highest quality and purity. To achieve its ultimate purity, olives are harvested at the right stage of ripeness and pressed using the first cold pressing method. Extra virgin olive oil boasts a low acidity, which is below 0.8%. When this true elixir flows from the bottle as an amber liquid, it exudes a fruity taste and an enchanting aroma. If possible, only use this oil.

Virgin olive oil is also a valuable category of olive oil, but its acidity can be up to 2%. Although slightly more modest in taste and aroma compared to the former, virgin olive oil still offers pleasant enjoyment through its natural origin.

Refined olive oil is no longer a proper oil in terms of beneficial properties, as it has undergone an additional processing that removes defects and odor through heating and chemical processes. In this refining process, the producer may mix in virgin olive oil to give it a little flavor and aroma. The food industry uses this oil, for example, in preserves. Refined oil should be left on the shelf, as you won't find much benefit from it.

The cosmetics industry often uses processed olive oil instead of extra virgin olive oil for the simple reason that otherwise, fragrances cannot be added, as they would not be strong enough to cover the natural scent of extra virgin olive oil. However, as a result of processing, the beneficial properties are significantly reduced. We only use extra virgin olive oil in our products.

Acidity is not related to olive oil

Olive oil by its nature is not acidic. However, the term "acidic" is commonly used to express the level of free fatty acids in olive oil, which in turn affects its quality and taste. Free fatty acids are natural components in all edible oils and fats, including olive oil. They are formed during the hydrolysis of triglycerides, which are the main components of oils and fats.

The acidity level of olive oil indicates its quality and the extent to which it has degraded or oxidized. The higher the content of free fatty acids, the lower the quality of the olive oil. The highest quality extra virgin olive oil has the lowest acidity level (below 0.8%). Lower quality olive oils, such as regular (up to 2%) or refined olive oil (over 2%), may have a higher acidity level.

Therefore, when we speak of olive oil as "acidic", we are actually referring to the content of free fatty acids and the resulting quality, not its pH level. It is important to note that in the context of olive oil, the term "acidic" does not mean a sour taste or low pH, as with citrus fruits.

Polyphenols and skin

Olive oil hides the true wisdom of nature. The antioxidants it contains, such as polyphenols, steadfastly resist the oxidation process. They defy the attack of free radicals, which would otherwise quickly cause the oil to spoil. Olive oil knows that the secret to its freshness lies in the antioxidants it cleverly uses over time. However, the moment these brave defenders in the oil are depleted, the oil becomes rancid. The antioxidants that nature has generously provided us with in olive oil were not intended solely for human well-being, but precisely for the plant's own protection and longer preservation. Properly stored in a cool, dark place, protected from direct sunlight and heat sources, unopened olive oil can last for about 2 years.

Polyphenols found in olive oil are true skincare superheroes, thanks to their powerful antioxidant and anti-inflammatory properties. These wonderful compounds can protect the skin in many ways:

• They fight against free radicals, which are dangerous for the skin. The polyphenols in olive oil neutralize these harmful agents and prevent their damaging effect on skin cells. This helps to prevent premature aging caused by environmental pollutants, sun exposure, and other harmful factors.
• In addition, polyphenols provide relief for inflammatory skin conditions such as acne, eczema, and psoriasis. They combat inflammation, soothing the skin and reducing redness and irritation often associated with these conditions.
• Olive oil and its polyphenols are true masters of moisturization. They keep the skin pleasantly hydrated, locking moisture into the skin. They also create a protective barrier on the skin, preventing moisture loss and giving the skin smoothness and elasticity.
• To maintain a youthful appearance, polyphenols stimulate collagen production, which is key to skin elasticity and firmness. They protect against enzymes that break down collagen and elastin, helping to maintain a healthy skin structure. The result is firmer skin and less visible wrinkles.
• Polyphenols strengthen the skin's natural barrier, which protects it from external environmental factors. They act like a shield that helps maintain moisture and keep the skin healthy and resilient.

So, if you want the best for your skin, let the polyphenols in olive oil do their miraculous work, but don't forget a comprehensive skincare routine and a healthy lifestyle that support your skin's beauty and health.

How is extra virgin olive oil made?

Our products contain only extra virgin olive oil, as we want to ensure the best quality. The factory production of this oil goes through several exciting stages that guarantee a high-quality and delicious end result. We recently visited the Olivares de Altomira plantation and factory in Spain, and it significantly broadened our understanding of the olive landscape.

First, the olives are carefully harvested, either by hand or using specialized mechanical harvesting equipment. It is important to select olives at the right stage of ripeness to achieve the best taste and quality. The oil has a different result in different months. Olive oil must be made on the same day the fruits are picked. In large industries, however, the olives are washed because they are shaken onto the soil during harvesting, as this allows a larger quantity to be collected more quickly with less time, and water is used for cleaning. However, water is the biggest enemy of polyphenols, as it removes them.

The harvested olives then undergo a thorough sorting process. All leaves, branches, or damaged olives are carefully removed to ensure only clean and healthy olives are used for oil production.

Next, the crushing stages come into play. Traditionally, stone mills were used, but modern factories use stainless steel or granite mills. This process crushes the olives, releasing an oil-containing paste. The olive paste contains everything - skin, pulp, and pits.

Now it's time to separate the oil from the rest of the paste's components. This is done by gently mixing or malaxing. Malaxation helps the oil droplets combine and increases the efficiency of extraction. This can last from 20 to 40 minutes, depending on the desired outcome.

After malaxation, the olive paste goes to a decanter or centrifuge. There, it undergoes a separation process where the oil is separated from solid components such as cellulose and sediment. Centrifugal force or gravity helps separate the oil, water, and solids, eventually leading to pure and clear extra virgin olive oil. Reading the above, you understand that even the first press oil is processed in the machine at about 28 C, because otherwise, the oil simply cannot be extracted from the olive. And even here, essential polyphenols begin to be destroyed. 

Additionally, the extracted oil can be filtered to remove any remaining impurities or sediments. This step ensures the final clarity and purity of the product and may involve various methods, such as using filters or natural settling over time.

Finally, extra virgin olive oil must be stored in suitable containers for preservation, such as stainless steel tanks. The oil must be protected from light, heat, and air, which can affect its taste and quality. The finished oil is usually bottled in dark glass or other suitable packaging to preserve its quality and protect it. This is precisely why our products are in dark glass, so that the sun cannot cause damage.

In our selection, you will find the wonderful golden elixir in all products except the Bloomiku body oil.

 Olivares de Altomira plantation, Cuenca, Spain