ROSE HIP OIL COLORED, REFINED is obtained from the seed of the fruit of the rose hip (Rosa Canina, Rosa moschata), a shrub that grows wild in southern Chile. The oil content of the fresh fruit is 8-9% by weight There are two highly considered qualities. First pressure rose hip oil, which is orange and with a very characteristic odor. Refined rose hip oil, which is a pale yellow and almost odorless This oil is highly reactive and easily oxidized High in polyunsaturated fatty acids (linoleic and linolenic), over 75%. They are essential fatty acids, key nutrients in biochemical processes relating to tissue regeneration and synthesis of new cells. It confers permeability and elasticity to the cell membrane.

ARGAN OIL, PRESSED is obtained from the kernel of the Argan (Argania Spinosa) tree that grows mainly in southern Morocco. The oil content of kernels is 40-45%. The oil is obtained almost exclusively through cold pressing and is usually not refined. It is characterized by an intense yellow color and characteristic odor. The content of oleic and linoleic acid is of 80% (essential fatty acids omega 6 and omega 9) and the oleic / linoleic ratio is close to 1:1. This Moroccan Oil is one of the oils with a higher content of tocopherol (about about 600 mg. / Kg.) And it therefore has a very high oxidative stability. It is almost three times more resistant to oxidation than olive oil

AVOCADO OIL, REFINED ORGANIC BIO is obtained from the pulp of the fruit of the avocado (Persea Americana, Persea Gratissima), a tree that grows mainly in the Mediterranean region, South America and southern Africa. The fruit is left to ripen once picked. The oil content of the fresh pulp is 30%. The unrefined oil is pressed from green to red-brown with characteristic odor, high in chlorophyll. The refined oil is light yellow, bright and almost odorless

SHEA BUTTER REFINED ORGANIC FARMING is obtained from the kernel or almond seed of the Shea (Butyrospermum parkii) a tree that grows mainly in Sudan and West Africa (Ghana, Nigeria and Mali). The oil content is 45%. Due to its melting point between 30 and 40 degrees we are talking about a fat or lard rather than oil. The refined fat is always used which has a white to pale gray colour.