Description
Apples are picked in late summer and autumn and pressed for juice, cider and purée. What remains is pomace, a wet mix of skins, cores and pips. Specialist processors dry the pomace and pass it through sieves and air separators to recover the pips, which are then pressed in small mills through the rest of the year. Apple seed oil is pale golden with a soft, sweet, almond or marzipan-like smell. About half is linoleic acid, with oleic acid next and natural vitamin E, and it feels light with a silky finish.
Details
| Botanical name | Malus domestica (syn. Pyrus malus) |
|---|---|
| Origin | European orchards |
| Part used | Seed (pip) |
| Extraction | Cold-pressed |
| Texture | Light, silky |
| Size | 3.4oz (100ml) |
| Ingredients | 100% Pyrus malus seed oil |
Why supply is limited: each apple holds only a few tiny pips, so large volumes of fruit waste give only a modest amount of seed.
How to use
- Face: press 2 to 3 drops into clean skin.
- Lips: smooth a drop over dry lips.
- Hair: rub a drop through the ends for shine.
Patch test on the inner arm before first use. Keep away from the eyes. Store somewhere cool and dark with the cap closed.
FAQs
Why does it smell of marzipan?
The scent comes naturally from the apple seeds.
Is it greasy?
No. It is light with a silky finish.
Where do the seeds come from?
They are recovered from apple pomace left after juice and cider making.
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