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Almond tree and its fruits have been revered since ancient times and that’s why it is mentioned in the Bible as a symbol of hope and fertility of the Promised Land. In ancient Egypt, people used to put Almonds in the bread of the pharaoh. Thanks to the ancient Greeks Almond tree reached the Roman Empire, the Romans even called it “Greek nut”.

In the Hebrew Bible, the Almond was a symbol of watchfulness and promise due to its early flowering. In the Bible the Almond is mentioned ten times, beginning with Book of Genesis 43:11, where it is described as "Among the best of fruits".

Domesticated almonds appear in the Early Bronze Age (3000-2000 BC) such as the archaeological sites of Numeria (Jordan), or possibly a little earlier. Another well-known archaeological example of the Almond is the fruit found in Tutankhamun's tomb in Egypt (1325 BC), probably imported from the Levant.

In an old fable, Phyllis was deserted by her lover Demophoon and died of grief. The gods changed her into a barren Almond tree. When Demophoon returned and embraced the tree, it burst into leaf and flower - a symbol of true love transcending death.

Oil burn for money, riches and wisdom. Almond wood makes a nice magickal wand.

Sweet Almond oil is one of the primary carrier oils for ritual and anointing blends.

Argan oil is a plant oil produced from the kernels of the Argan tree (Argania Spinosa) that is endemic to Morocco. The tree is extremely well adapted to drought and other environmentally harsh conditions of southwestern Morocco. The genus Argania once covered North Africa and is now endangered and under protection of UNESCO.

The Argan tree provides food, shelter and protection from desertification.

The fruits of the Argan tree are nut-sizes and may be round, oval or conical in shape. The fruits are covered by a thick peel which covers the fleshy pulp. The pulp surrounds a hard-shelled nut which represents approximately 25% of the weight of the fresh fruit.

Contained within the nut are one to three Argan oil–rich kernels. Argan oil is extracted from the kernels, with yields varying from 30% to 55% depending on the extraction method used. In order to extract the kernels, the Argan fruits are first dried in the open air and then the fleshy pulp of the fruit is removed. Sometimes the flesh is removed mechanically without the need to dry the fruits. The flesh is usually used as feed for animals.

The next stage involves cracking the Argan nut to obtain the Argan kernels. Attempts to mechanize this process have been unsuccessful and therefore it is still carried out by hand, making it a time-consuming and labour-intensive process.

Berber women, whose skills are unparalleled, often engaged in this arduous process in retrieving the kernels by undergoing a tedious manual work. Local Berber women work in fair-trade cooperatives where they hand-crack the Argan nuts in between two stones, a technique they’ve used for centuries. Instead of being put through a machine, the raw Argan kernels are hand-extracted from the hard shell, hand-ground in a stone grinder, hand-kneaded for hours and first cold-pressed into the oil.

It takes one woman three days to make just one liter of oil. This is why Argan oil is so valuable.

Extraction of Argan oil:

It started when the Berbers found a way to extract and use the Argan oil.

At the beginning, they separate the exterior from the core of the nut. There would be one to three solids in each nut. To open the nut, they would put it in between of two stones and use it to crack it.

Crush: This is where the solids or the almonds called, “Aqua”, are crushed to form a thick paste-like material. This stage has been very difficult that there wouldn’t be any type of machinery to replace the Berbers from doing it.

Grind: This is a very special and crucial stage. Berbers have to be careful in grinding the paste so that it can reach a specific consistency and texture. They will put the paste into a stone mill and they will grind it until they see a certain type of neutrality needed to create the oil. In this stage, the flavor is lessened. Though, the stone mill preserves the aroma and the nutty taste of the oil.

Mix: Mixing is a hand battle. This is a very tedious task. The strokes should be long and circular. After that, they would prepare the “Tazquemout”, a loaf where they will put the paste for the next stage.

Press: They then have to press this loaf, Tazquemout, and extract oil from it. Once they have seen that there will be no oil to be extracted from the paste, they ready the extracted oil for filtration. Pressing helps maintain the nutrients of the oil.

Filter: This is the last stage of the process. The oil is filtered Several times. Then you now have the world-renowned "Argan oil".

Argan oil remains one of the rarest oilsin the world due to the small and very specific growing areas. It is used for nutritive and cosmetic properties. It has an approximate value of $300 per liter.

How to recognize a true Argan oil from fake one?

Ingredients: The ingredients should have a 100% Argan oil. If there is anything else in there, even a drop of tear, that is not authentic.

Scent: If you are not buying online and you have the ability to check the product in person, you should smell it. Argan oil is carefully extracted in a way that its nutty aroma would stay intact. If it smells awful, it is fake.

Sediment: The sediment at the bottom will prove its authenticity. A highly refined oil, factory-produced cannot acquire that type of sediment at the bottom.

Texture: Is should be smooth. If it is sticky or slimy, then it is a completely different product.

Bottle: If you will see an Argan oil sold in a plastic bottle or in a clear bottle, these are definite hoax signals. You have to be aware that these types of materials are not helpful in preserving Argan oil. Bottles have to be made in cobalt or amber for it to be "Argan-oil-suitable".

Because the oil commands a high price, sellers are often tempted to dilute it with cheaperoils. Some bottles simply contain Olive oil, coloured with Paprika or other substances.

Chemical structure:

Argan oil contains Tocopherols (Vitamin E), phenols, carotenes, squalene, and fatty acids, (80% unsaturated fatty acids). The main natural phenols in argan oil are caffeic acid, oleuropein, vanillic acid, tyrosol.

Depending on the extraction method, Argan oil may be more resistant to oxidation than Olive oil.

Oleic - 42,8%
Linoleic - 36,8%
Palmitic - 12,0%
Stearic - 6,0%
Linolenic - less 0,5%

The shelf life of  Argan oil depends on several factors:

The quality of the oil: The higher the quality the longer the shelf life.

The extraction method: manual extraction requires water addition. Water presence favors bacterial growth thus shortening the shelf life of the oil.

The quality of Argan nuts: Argan oil pounded out of moldy, rotten, or old Argan nuts is predisposed to rapid rancidity.

Inappropriate packaging: Aragn oil interacts with harmful elements from plastic and reactive metals which speed its oxidation.

Inappropriate storing: Argan oil exposed to the light will inevitably have a shorter life.

Generally raw and pure Argan oil produced and stored properly has a shelf life of 18-24 months.

Argan oil is nutty tasting oil. Due to its high price, it is used in luxury restaurants around the world.

Argan oil can be used on various dishes, Argan oil can used as cooking oil, a better alternative for Olive oil. It can also be used as a condiment and makes a healthy ingredient for salad dressings. Due its nutritional components, many people want Argan oil to be a part of their healthy diet.

Before extraction, Argan kernels are roasted on low fire (about 150° C) for 10 minutes while stirring from time to time. Argan kernels should not be in direct contact with flames during the roasting process. They are very thin and can burn easily. Culinary Argan oil pressed out of over-roasted or burned kernels has a rather unpleasant flavor.

Culinary Argan oil (Argan food oil) is used for dipping bread, on couscous  and similar uses. The residue from the kernels after oil extraction is a thick chocolate-coloured paste called "Amlou" which is sweetened and served as a dip for bread at breakfast time in Berber households. It flavour is similar to that of Peanut butter.

Households that make their own Argan oil tend to use if for general cooking. Because it is expensive to buy, others may use it more sparingly - flavouring salads, for example. A few drops stirred into couscous just before serving give it a rich, nutty aroma.

Argan oil is very high in Vitamin E. Argan oil is rich in the essential fatty acid, linoleic acid. This acid is converted in the body in other fatty acids which Lead to the production of prostaglandins, used in the body's functions including immune, inflammatory process as well as blood clotting. Researchers have concluded that daily consumption of Argan oil is "highly likely" to be one factor helping the prevention of various cancers, cardiovascular diseases and obesity.

One of its vital qualities is the antioxidants that help restore DNA damages. This damage is the result of too much exposure to bad toxins and to those people who is a cigarette smoker. Fundamentally, Argan oil helps to detoxify carcinogens by improving the immune system and repair the cells to that has been damage because of the pollution and stresses.

It also stabilizes sugar levels and boosts the immune system. Therefore, with levels of our insulin intact, we will not feel the need to eat all the time. There are also proof that Argan oil helps reduce chances of having diabetes, or even better, depleting diabetes in our bodies.

Argan oil can effectively regulate a person’s cholesterol level.  And its anti- inflammatory properties have showed great developments in preventing and curing cardiovascular problems as well as reducing arthritis pains, improving blood circulation.

It helps to  lose weight and stops hunger.

Suitable for all skin tipes.

Cosmetic Argan oil is produced almost identically, although the Argan kernels are not roasted to avoid an excessively nutty scent. Unroasted Argan oil is traditionally used as a treatment for skin diseases and as a cosmetic oil for skin and hair.

100% pure Argan oil  can be used for many areas including hydrating and nourishing skin, as a daily moisturizer, skin treatment, treating spilt ends, and softening cuticles. It's gentle enough to use on all skin types and is believed to help with skin conditions including acne. Argan oil easily absorbs into skin and gives a youthful, dewy glow, and has astonishing healing, conditioning, and antiaging properties keeps skin and hair nourished and revitalized.

It is a great solution for dry skin. It helps freshen, soften and hydrate dry skin more than any other cosmetic products. Argan oil has also the ability to diminish and eliminate stretch marks, skin blemishes. Because of its anti-inflammatory properties, it has an effective treatment for chicken pox and psoriasis.

Because this natural oil is said to contain three times more anti-aging Vitamin E than any other natural oil, it is often used in skin care products for its restorative and anti-aging benefits.

It is also effective in significantly reducing skin inflammation and irritation. It helps to maintain the pH balance of the skin. Thus protecting the skin from the harmful effects of sun-exposure, pollution, and smoking and environmental toxins. Regular application rehydrates the skin, restores its natural elasticity and thus tightens up the skin. This way the anti-aging properties of the oil nourish the aging skin and control wrinkles.

Moreover, its fatty acids do a better job of improving the skin tone. It reduces the greasy feeling of oily skin and has the ability to control the action of sebum. It has the remarkable ability to reduce the appearance of the ugly marks left behind by acne, chickenpox and even the scars of skin injuries caused by burns.

Excellent for stretch marks, pregnancy skin, infant skin.

Argan oil is a natural hair protectant. If you're dealing with dry scalp, apply some argan oil to a cotton ball and dab your scalp with the oil. It softens the skin to prevent dryness and makes the skin texture supple and resilient. It helps manage the hair by restoring their smoothness, stopping the tangles and eliminating the roughness.

Argan oil is often used in facial moisturizers, treatments, anti-aging skincare, facial cleansers, make up items, eye creams, body care, and hair care.

This product is clinically proven to improve skin hydration and skin elasticity after only four weeks. Participants saw a visible reduction in coarse wrinkles and fine lines in the eye area, and more than 83% of women showed significantly improved skin hydration. Argan oil can eliminate wrinkles and other skin degenerations.

Cocos Nucifera is a large palm, growing up to 30 m tall, with pinnate leaves 4 - 6 m long, and pinnae 60 - 90 cm long: old leaves break away cleanly, leaving the trunk smooth. 1

Coconuts are generally classified into two general types: tall and dwarf. On very fertile land, a tall Coconut palm tree can yield up to 75 fruits per year, but more often yields less than 30, mainly due to poor cultural practices.

The Coconut palm, is a member of the family Arecaceae (palm family). It is the only accepted species in the genus Cocos. The term Coconut can refer to the entire Coconut palm, the seed, or the fruit, which, botanically, is a drupe, not a nut.

The spelling Cocoanut is an archaic form of the word. The term is derived from 16th-century Portuguese and Spanish Coco, meaning "Head" or "Skull", from the three indentations on the Coconut shell that resemble facial features.Early Spanish explorers called it Coco, which means "Monkey Face" because the three indentations (eyes) on the hairy nut resembles the head and face of a monkey. Nucifera means "Nut-Bearing".

Coconut oil is an edible oil extracted from the kernel or meat of matured Coconuts harvested from the Coconut palm (Cocos nucifera). It has various applications in food, medicine, and industry. Because of its high saturated fat content it is slow to oxidize and, thus, resistant to rancidification, lasting up to two years without spoiling.

This oil found throughout the tropic and subtropic area, the Coconut is known for its great versatility as seen in the many uses of its different parts.

Coconuts are different from any other fruits because they contain a large quantity of "water" and when immature they are known as tender-nuts or jelly-nuts and may be harvested for drinking.

Some Coconut oil products are referred to as “Virgin” Coconut oil. Unlike Olive oil, there is no industry standard for the meaning of “Virgin” Coconut oil. The term has come to mean that the oil is generally unprocessed. For example, Virgin Coconut oil usually has not been bleached, deodorized, or refined.

Virgin Coconut oil can be produced from fresh Coconut meat, milk, or residue. Producing it from the fresh meat involves removing the shell and washing, then either wet-milling or drying the residue, and using a screw press to extract the oil.

Virgin Coconut oil can also be extracted from fresh meat by grating and drying it to a moisture content of 10 - 12%, then using a manual press to extract the oil. Producing it from Coconut milk involves grating the Coconut and mixing it with water, then squeezing out the oil.

The milk can also be fermented for 36 - 48 hours, the oil removed, and the cream heated to remove any remaining oil.

 A third option involves using a centrifuge to separate the oil from the other liquids. Coconut oil can also be extracted from the dry residue left over from the production of Coconut milk.

Coconut oil can be extracted through "dry" or "wet" processing. Dry processing requires the meat to be extracted from the shell and dried using fire, sunlight, or kilns to create copra. The copra is pressed or dissolved with solvents, producing the Coconut oil and a high-protein, high-fiber mash.

The all-wet process uses raw Coconut rather than dried copra, and the protein in the Coconut creates an emulsion of oil and water. The more problematic step is breaking up the emulsion to recover the oil. This used to be done by prolonged boiling, but this produces a discolored oil and is not economical; modern techniques use centrifuges and pre-treatments including cold, heat, acids, salts, enzymes, electrolysis, shock waves, or some combination of them. Despite numerous variations and technologies, wet processing is less viable than dry processing due to a 10 - 15% lower yield, even compared to the losses due to spoilage and pests with dry processing.

Coconut oil is composed predominately of medium-chain fatty acids (MCFA), also known as medium-chain triglycerides (MCT).

Coconut oil is commonly used in cooking, especially for frying and is a common flavor in many South Asian curries. It has been used for cooking for thousands of years.

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content.

Coconut oil can be used to fry foods, make a healthier mayonnaise, or used in baked goods. When you make pastries, substitute 50% Coconut oil for whatever fat is recommended.

It can be used in liquid form as would other vegetable oils, or in solid form as would butter or lard.

Coconuts are part of the daily diets of many people. It is lower in calories than all other fats. This oil is of special interest because it possesses healing properties far beyond that of any other dietary oil.

In recent years, Virgin Coconut oil has become increasingly popular in health and natural food circles and with vegans. It was described as having a "haunting, nutty," flavor that also has a touch of sweetness, which works well in baked goods, pastries, and sautés.

The smell of Coconuts comes from the 6-pentyloxan-2-one molecule, known as delta-decalactone in the food and fragrance industries.

Other culinary uses include replacing solid fats produced through hydrogenation in baked and confectionery goods.

Hydrogenated or partially hydrogenated Coconut oil is often used in non-dairy creamers, and snack foods including popcorn. Hydrogenated Coconut oil is also sold in Australia under the brand-name Copha and is the main ingredient in Australian snacks such as, Chocolate crackles and White Christmas.

The smoke point of Coconut oil is 177 °C (351 °F).

Does not form harmful by-products when heated to normal cooking temperature like other vegetable oils do.

Coconut oil used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider Coconut oil to be the cure for all illness. The Coconut palm is so highly valued by them as both a source of food and medicine that it is called "The Tree of Life".

It is very rich in fiber, vitamins, and minerals especially Vitamin E which is known to be a natural antioxidant that helps in fighting free-radicals. Its small molecular structure helps in quick absorption and therefore is excellent for ultimate moist and soft skin. Coconut oil is known to help people with skin conditions such as eczema and psoriasis, as well as keeping acne breakouts in control.

In traditional medicine around the world Coconut is used to treat a wide variety of health problems including the following: abscesses, asthma, baldness, bronchitis, bruises, burns, colds, constipation, cough, dropsy, dysentery, earache, fever, flu, gingivitis, gonorrhea, irregular or painful menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies, scurvy, skin infections, sore throat, swelling, syphilis, toothache, tuberculosis, tumors, typhoid, ulcers, upset stomach, weakness, and wounds.

Other qualities of Coconut oil :

Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses.

Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases.

Kills fungi and yeasts that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, and other infections.

Expels or kills tapeworms, lice, giardia, and other parasites.

Provides a nutritional source of quick energy.

Boosts energy and endurance, enhancing physical and athletic performance.

 Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.

Improves insulin secretion and utilization of blood glucose.

Relieves stress on pancreas and enzyme systems of the body.

Reduces symptoms associated with pancreatitis.

Helps relieve symptoms and reduce health risks associated with diabetes.

Reduces problems associated with malabsorption syndrome and cystic fibrosis.

Improves calcium and magnesium absorption and supports the development of strong bones and teeth.

Helps protect against osteoporosis.

Helps relieve symptoms associated with gallbladder disease.

Relieves symptoms associated with Crohn's disease, ulcerative colitis, and stomach ulcers.

Improves digestion and bowel function.

Relieves pain and irritation caused by hemorrhoids.

Reduces inflammation.

Supports tissue healing and repair.

Supports and aids immune system function.

Helps protect the body from breast, colon, and other cancers.

Is heart healthy; improves cholesterol ratio reducing risk of heart disease.

Protects arteries from injury that causes atherosclerosis and thus protects against heart disease.

Helps prevent periodontal disease and tooth decay.

Functions as a protective antioxidant.

Helps to protect the body from harmful free radicals that promote premature aging and degenerative disease.

Does not deplete the body's antioxidant reserves like other oils do.

 Improves utilization of essential fatty acids and protects them from oxidation.

Helps relieve symptoms associated with chronic fatigue syndrome.

 Relieves symptoms associated with benign prostatic hyperplasia (prostate enlargement).

Reduces epileptic seizures.

 Helps protect against kidney disease and bladder infections.

Dissolves kidney stones.

Helps prevent liver disease.

Supports thyroid function.

Promotes loss of excess weight by increasing metabolic rate.

Is utilized by the body to produce energy in preference to being stored as body fat like other dietary fats.

Helps prevent obesity and overweight problems.

Applied topically helps to form a chemical barrier on the skin to ward of infection.

Reduces symptoms associated the psoriasis, eczema, and dermatitis.

Has no harmful or discomforting side effects.

Is completely non-toxic to humans.

Coconut oil can also be used as sexual lubricant.

Side effects:

Many health organizations advise against the consumption of high amounts of Coconut oil due to its high levels of saturated fat. Many health organizations advise against the consumption of high amounts of Coconut oil due to its high levels of saturated fat.

People who suffer from food allergies, especially tree nut allergies, should consume Coconut with caution. Coconut is considered a tree nut by the U.S. Food and Drug Administration. Manufactured foods that contain Coconut generally carry a warning that the product contains tree nuts. Most people who are allergic to Coconut react to the proteins in the fruit, not the oil. Coconut oil allergies are rare, but may be life-threatening.

Coconut oil  contains a large proportion of lauric acid, which is converted to monolaurin in the body, a fat otherwise found only in breast milk.

Suitable for dry, mature, damaged, dehydrated skin types.

Coconuts are used in the beauty industry in moisturisers and body butters because Coconut oil, due to its chemical structure, is readily absorbed by the skin.

Coconut oil works wonders for dry and damaged skin, cuts, bruises, and speeds the healing while it fights infection. Coconut oil forms a protective barrier to hold in moisture while penetrating into the deeper layers of the skin to helping to keep connective tissues strong and supple. Coconut oil is readily absorbed into the skin, helping to reduce the appearance of fine lines and wrinkles.

This oil also strengthens by holding your skin tissues together and protects the skin from the harmful UV rays of the sun. The antiseptic composition of Coconut oil kills fungi and yeast that cause athlete's foot, diaper rash, and candidiasis.

It aids in exfoliating the outer layer of dead skin cells, making the skin smoother. Coconut oil is used to treat dry and damaged hair and is a lathering ingredient for natural shampoos and soaps. Soap made with Coconut oil tends to be hard, although it retains more water than those made with other oils and therefore increases manufacturer yields.

Other qualities of Coconut oil:

Supports the natural chemical balance of the skin.

Softens skin and helps relieve dryness and flaking.

Prevents wrinkles, sagging skin, and age spots.

Promotes healthy looking hair and complexion.

Helps control dandruff.

Olive oil is a fat obtained from the Olive (the fruit of Olea Europaea, family Oleaceae), a traditional tree crop of the Mediterranean Basin.  The tree grows to 9 metres tall and takes 15 years to bear fruit.

Its fruit, also called the Olive, is of major agricultural importance in the Mediterranean region as the source of Olive oil. The tree and its fruit give its name to the plant family, which also includes species such as Lilacs, Jasmine, Forsythia and the true ash trees (Fraxinus).

The Olive (Olea Europaea) is a species of small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin as well as the Levant, northern Saudi Arabia, orthern Iraq, andnorthern Iran at the south of the Caspian Sea.

The oil is produced by pressing whole Olives. It is not clear when and where Olive trees were first domesticated. Archeological evidence shows that Olives were turned into oil by 4500 BC by Canaanites in present-day Israel.

It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean countries and, in particular, in Spain, Italy and Greece, which has the highest consumption per person.

Olives ripen through the Autumn and into the Winter. As the oil content increases, the Olives change color from green to violet to nearly black. The green Olives are harvested first. Olives can be hand picked, gathered with a special wooden rake-like tool, or brought down by hitting the branches with long poles.

All production begins by transforming the Olive fruit into Olive pasteby crushing or pressing. This paste is then malaxed (slowly churned or mixed) to allow the microscopic oil droplets to agglomerate. The oil is then separated from the watery matter and fruit pulp with the use of a press (traditional method) or centrifugation (modern method). After extraction the remnant solid substance, called pomace, still contains a small quantity of oil.

Olive oil is classified by how it was produced, by its chemistry, and by panels that perform Olive oil taste testing.The International Olive Council (IOC) - an intergovernmental organization based in Madrid, Spain. This organization promotes Olive oil around the world by tracking production, defining quality standards, and monitoring authenticity.

"Virgin'" means the oil was produced by the use of mechanical means only, with no chemical treatment. Virgin Olive oil Comes from Virgin oil production only, but is of slightly lower quality and this oil must have a good taste.The "Term Virgin oil"  with reference to production method includes both "Virgin" and "Extra-Virgin Olive oil" products, depending on quality.

"Extra-Virgin Olive oil" Comes from Virgin oil production only, and is of higher quality: among other things, it contains no more than 0,8% free acidity, and is judged to have a superior taste, having some fruitiness and no defined sensory defects (low free acidity, no or very littleorganoleptic defects).

Extra-Virgin Olive oil accounts for less than 10% of oil in many producing countries: the percentage is far higher in the Mediterranean countries (Greece: 80%, Italy: 65%, Spain: 30%).

Chemical structure:

Olive oil is composed mainly of the mixed triglyceride esters of oleic acid and palmitic acid and of other fatty acids, along with traces of Squalene (up to 0,7%) and Sterols (about 0,2% phytosterol and tocosterols).

The composition varies by cultivar, region, altitude, time of harvest, and extraction process.

Fatty acid - Percentage    
Oleic acid - 55 to 83%
Linoleic acid - 3,5 to 21%    
Palmitic acid - 7,5 to 20%    
Stearic acid - 0,5 to 5%    
α-Linolenic acid - 0 to 1,5%.

There are many different Olive varieties or olives, each with a particular flavor texture and shelf-life that make them more or less suitable for different applications such as direct human consumption on bread or in salads, indirect consumption in domestic cooking or catering, or industrial uses such as animal feed. Olive oil may be used in soap making, desserts, cakes and baking.

The taste of the Olive oil is influenced by the varietals used to produce the oil from and by the moment when the Olives are harvested and ground (less ripe Olives give more bitter and spicy flavors - riper Olives give a sweeter sensation in the oil). Olive oil is an essential part of a balanced diet, it is easily digested, quickly and completely absorbed by the system. Extra Virgin Olive oil is a natural juice full of flavor and aroma, with high Vitamin A, D, K and E content.
 
"Extra-Virgin Olive oil" comes from virgin oil production only, and is of higher quality. This oil have a superior taste: having some fruitiness and no defined sensory defects. Extra Virgin oil is the most expensive type, and is made from the first cold pressing of the Olives. It has a very low acidity rate (under 1%) and is best used for dipping or to dress salads - both because its superior flavour is impaired by heat and because it has a low smoking point.

"Virgin Olive oil" comes from virgin oil production only, but is of slightly lower quality and this oil must have a good taste. Virgin Olive oil is also a first pressing, but has a slightly higher acidity level (under 2%). It should be used in much the same way as Extra Virgin, and can also be used to cook Mediterranean dishes to create an authentic flavour (but should not be used for deep frying).

One-year old oil may be still pleasant to the taste, but it is surely less fragrant than fresh oil. After the first year, Olive oil should be used for cooking, not for foods to be eaten cold, like salads. The higher the temperature to which the Olive oil is heated, the higher the risk of compromising its taste. When extra Virgin Olive oil is heated above 210 - 216 °C (410 - 421 °F). Olive oil deteriorates when exposed to direct sunlight, so keep it in an airtight bottle a cool, dark place, like a kitchen cupboard, rather than sitting out on a worktop or window sill.

Hippocrates recommended Olive oil as "Lama" (medicine), nominating more than sixty different uses.

Preliminary clinical studies provide evidence that consumption of Olive oil may lower risk of heart disease risk factors such as lower blood cholesterol levels and reduced LDL cholesterol oxidation, and that it may also possibly influence inflammatory, thrombotic, hypertensive and vasodilatory mechanisms. Although epidemiological studies indicate that a higher proportion of monounsaturated fats in the diet may be linked with a reduction in the risk of coronary heart disease.

It has an anti-oxidant effect on the human body cells, stimulates bone growth and calcium absorption. It contains mono-unsaturated fat that helps to reduce bad cholesterol levels on your blood, help control high blood pressure and aid in the prevention of diabetes and some cancers, while it strengthens immune system.

In one study, monounsaturated fats such as from Olive oil benefited mood, decreased anger, and increased physical activity.

There has been relatively little scientific work done on the effect of Olive oil on acne and other skin conditions. However, one study noted that the abundance of Squalene in oils in general shows promise for sufferers of seborrheic dermatitis, acne, psoriasis, and atopic dermatitis. Squalene is used as an antioxidant, moisturizer, and as a convenient vehicle to carry other substances in topical application.

Another researcher reported that a mixture of Honey, Beeswax, and Olive oil alleviates diaper dermatitis, psoriasis, and eczema by inhibiting the growth of Staphylococcus aureus and Candida albicans.

Pilot studies showed that Olive oil may reduce oxidative damage to DNA and RNA, revealing a possible anti-carcinogenic factor. Consumption of Olive oil may prevent the onset of Alzheimer's disease, possibly through a mechanism related to oleocanthal inhibiting fibrillization of tau protein.

Limited and not conclusive scientific evidence suggests that eating about 2 tbsp. (23 g) of Olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in Olive oil.

During labour, the Vitamin E in the mother's blood is concentrated in the breast glands and so, during breast feeding, the mother continues to supply Vitamin E. It is essential to maintain the levels of this vitamin during breast feeding. The beneficial effect of oleic acid lasts beyond pregnancy. Besides its documented effectiveness in preventing hypercholesterolaemia and atherosclerosis, which is a process that can begin in childhood, oleic acid also appears to exert a positive influence on growth and bone mineralisation and development during infancy.

Side Effects:

The researchers conclude that they do not recommend the use of Olive oil for the treatment of dry skin and infant massage. Clinical trials have found that Olive oil does not act to prevent or reduce stretch marks. 

Olive oil is soothing and healing to all skin types

Olive oil has been indicated that the actual first uses of Olive oil were actually for the body and not for internal use. Olive oil has a long history of being used as a home remedy for skincare.

It is used as a natural moisturizer, for shampoos (treating dandruff and preventing hair loss) to create shiny hair and as conditioner, for oil massages, soaps for the body, to remove eye make up, to smooth out and minimize wrinkles, as rejuvenator of the skin, strengthens nails and cuticles, and for many other uses.

Olive oil has many antioxidant properties. Olive oil absorbs UV radiation and is very efficient in lowering metabolism rate of the body cells. Olive oil's antioxidants, including Vitamins E and A, can repair skin damage caused by weather and air pollution.

Olive oil can make skin appear firmer and smoother, while it reduces the appearance of fine lines and wrinkles. Olive oil can use as a daily moisturizer that will penetrate deep into the skin.

Olive oil has religious symbolism for healing and strength. The Minoans used Olive oil in religious ceremonies. The oil became a principal product of the Minoan civilization, where it is thought to have represented wealth.

Homer called the Olive oil "Liquid gold”.

Athens, the ancient city and today's capital of Greece, is named after the Goddess Athena, who brought the Olive to the Greeks as a gift. Zeus had promised to give Attica to the god or goddess who made the most useful invention. Athena's gift was Olive, useful for light, heat, food, medicine and perfume, and it was picked as a more peaceful invention than Poseidon's horse - touted as a rapid and powerful instrument of war.

Various religions ( Christianity, Islam, Judaism) still use Olive oil for rituals, in meditation and for authenticity lamps.

Eastern Orthodox Christians still use oil lamps in their churches, home prayer corners and in the cemeteries.

The Tamanu tree(Known in English as Alexandrian Laurel, Tamanu, Pannay tree, Sweet Scented Calophyllum) is indigenous to tropical Southeast Asia. It is found in Thailand, Vietnam, Myanmar, Malaysia, South India, Sri Lanka, and the Melanesian and Polynesian islands.

The Tamanu tree is 2 - 3m high,and has a thick trunk covered with a rough, black and cracked bark. It has elliptical, shiny and tough leaves.

Its fowers, arranged in axilliary cymes, have a sweet, Lime-like fragrance. The tree, which fowers twice a year, is said to attain a great age. The Tamanu tree blooms twice annually with fragrant, white flowers, which later yield clusters of yellow-skinned spherical fruit nut.The fruit’s pulp tastes similar to an Apple, within which a large nut is embedded. The nut contains an odorless pale kernel, called punnai in some Pacific areas.

The harvested fruits are slightly crushed to safely extract the nuts which are then sun-dried in thin layers on outdoor drying racks over a period of around eight weeks. During this time, the nuts turn brown and lose about a third of their original weight. Inside, their germinating power disappears and their oil content becomes very high.

This is unlike most vegetable oils which are present in the ripened fruit. Tamanu oil does not exist in the fruit when it falls from the tree but forms progressively during the drying period.

Once dried, the oil is extracted from the nuts by cold-pressing and filtration. Around 5kg of cold pressedoilis produced for every 100kg of fruit, the typical yield of an adult.

The resulting oil of Tamanu is dark green and luxurious. Though oil of Tamanu is thick and rich, once it is applied to skin it is readily and completely absorbed, leaving no oily residue. This sticky oil is cold-pressed to make a greenish yellow oil.

Based on the known activity of known constituents, it is clear that oil of Tamanu possesses antibacterial and anti-inflammatory activities. The unique cicatrizing properties of Tamanu oil are not yet explained in existing scientific literature, though this activity is established and accepted.

Chemical structure:

General lipid composition:

Neutral lipids -  92%
Glycolipids - 6,4%
Phospholipids - 1,6%

Neutral lipids:

Monoacylglycerols - 1,8%
sn -1,3 - Diaglycerides - 2,4%
sn -1,2 (2,3) - Diaglycerides - 2,6%
Free fatty acids - 7,4%
Triacylglycerols - 82,3%
Sterols, sterolesters and hydrocarbons - 3,5%

Glycolipids:

Monogalactosyldiacylglycerol - 11,4%
Acylated sterolglucoside - 13,1
Monogalactosylmonoacylglycerol - 22,2%
Acylmonogalactosyldiacylglycerol - 53,3%

Phospholipids:

Phosphatidylethanolamine - 46,3%
Phosphatidylcholine - 33,8%
Phosphatidic acid - 8,1%
Phosphatidylserine - 6,1%
Lysophosphatidylcholine - 5,7%

Calophyllic acid - a novel fatty acid found only in Tamanu oil.
Calophyllolide - a non-steroidal anti-inflammatory 4-phenyl coumarin.

Jacareubin - an antibiotic xanthone which inhibits S. aureus, P. aeruginosa, B. subtilis and S. typhimurium.

Calophyllum B - an antibiotic xanthone which inhibits the growth of P. aeruginosa and B. subtilis.

Calanolide A - a coumarin which inhibits HIV reverse transcriptase.

Calaustralin - a 4-phenylcoumarin.

Calophynic acid - a dihydro coumarin.