MACADAMIANUT OIL, REFINED is obtained from the macadamia nut (Macadamia Ternifolia), a tree that grows mainly in Australia, South Africa and the Pacific regions. The oil content of the fresh nut is 75%. The cold pressed oil is pale yellow or gold with a characteristic odor. It is customary to use the refined quality which is almost colourless/a pale yellow and is almost odorless.

GRAPESEED OIL, REFINED is obtained from grape seed (Vitis vinifera), a shrub that grows mainly in the Mediterranean region. The oil content in seeds is 15% according to varieties. The refined quality is used primarily that can be a yellow or greenish brown colour, clear and bright.

SWEET ALMOND OIL, REFINED oil is obtained from the kernel of the shelled fruit from the tree of the same name (Prunus Dulcis), a tree that grows mainly in the Mediterranean region and southwestern United States (mainly California). The oil content of shelled almonds is 50-60%. Pressed unrefined oil is dark yellow and with a characteristic odor. The refined oil is light yellow, bright and are almost odorless. Low viscosity oil. High oleic and linoleic content and as such it is considered a fatty oil. Rich in squalene, vitamin E and beta-sitosterol (about 85% of total sterols).

REFINED COCONUT OIL is obtained from coconut dry pulp (also known as copra). The oil is obtained by firstly pressing and then refining, bleaching and deodorizing. Copra has an oil content of 60-70%. Coconut is obtained from the coconut tree (Cocos nucifera) and the major producers are Indonesia and the Philippines. It is an oil with a high melting point, melting begins at 25 ° C, therefore it is also considered a vegetable fat. It is sold mainly as refined and at normal temperature conditions of 25 ° C it is a creamy mass of white and opaque