Olive Butter Aloe structure-stabilising and shock-absorbing function

structure-stabilising and shock-absorbing function

a name given to one of it's most important constituents Behenic Acid

layered over a base of charred oak and velvety tonka bean

not too sweet - just right at any time of year

Olive Butter Aloe structure-stabilising and shock-absorbing functionDescription Olive Butter is derived from olive oil (Olea europaea), specifically from the Mediterranean area, and is obtained by cold pressing of selected fruits followed by a full refining process. The natural oil contains essential fatty acids, but also contains unsaponifiables as natural waxes, which are collected during the refining and deodorization process, and from the squalane production process. In cosmetic preparations, the feel and