Description
Osmanthus Enfleurage Maceration Essential Oil
Species: Osmanthus fragrans (Thunb.) Lour., fam. Oleaceae
Part: Flower
Method: Enfleurage
Country: ISRAEL
Osmanthus Enfleurage has a sweet, floral, and fruity aroma, reminiscent of apricots and peaches. This greenish yellow waxy material is a mobile liquid. Floral is the precious aromatic components that are present within fragrant flower blossoms and petals. Aroma is intensely rich, almost too sweet, then it hits you with a citrus floral aroma with honeyed apricot peachy note, dried raisin, and with plum nuances, with light spicy and soft green subtle coniferous notes, and faint musk-like/leather undertones, very tenacious stark aroma. Euphoric Champaca-like aroma
After the separation process, you end up with a rich, beautiful oil in shades of yellow and light green. It’s a smooth, pomade-like liquid that’s soft, waxy, and can become semi-solid when the temperature drops.. It blends beautifully with Jasmine, Lavender, Lemon, Gardenia, Bergamot, Blood Orange, Rose Otto, Tuberose, Vanilla, Vetiver, and Ylang Ylang.
Osmanthus flowers have long symbolized love, faithfulness, and longevity. In Asian cultures, including the Middle East, flowers are used in weddings or given as a gift from a bride to her new family, representing peace and blessings. The genus Osmanthus is in the same botanical family, Oleaceae, as Jasmine and Lilac; this species, O. fragrans, is an evergreen shrub with tiny orange or yellow blossoms.
In the language of flowers, osmanthus flowers mean good fortune, prosperity, and nobility. This oil is coveted for making complex perfume accords and is produced in very small batches; however, you do not need much because a tiny amount goes a long way when used with carrier oil and applied as a stand-alone perfume. According to Alec Lawless’ book Artisan Perfumery or being led by the nose, published in 2009, says “Osmanthus will surprise you and it adds interest and sophistication to your fragrances.”
About our method?
Enfleurage is a beautiful ancient technique of extracting fragrance from delicate flowers. The botanical is placed onto layers of fat that absorb the scent of the fresh, breathing flowers. The flowers are replaced every day for an extensive period of time until the aroma is captured. The base that absorbs the flower-scented molecules is called a “pomade”.
There is a method that was devised in France in the late 18th century using animal fat such as lard, and then the fat was further mixed with alcohol and then heated to burn off, leaving the enfleurage oil. However, we do stop at the “ soft pomade” stage, so NO alcohol spirits are used in our batch of Osmanthus flowers enfleurage, and the fat we use is organic, 100% plant-based, and Kosher.
This is a yellow soft green, waxy-like liquid that can become semi-solid in cool temps. This oil of Osmanthus flower enfleurage was made with flowers soaked into soft whipped organic date palm, organic virgin coconut oil, soft whipped shea butter fair trade and with Organic mango butter. The flowers were recharged every 36 hours until we achieved the right strength of aroma.
Most enfleurage-like method oils were also historically made in Ancient Egypt, Israel, and most of the Middle East, which used the same technique of applying flowers to a base of fat, long before 18th-century France started their alcohol technique. In Israel and parts of Egypt, the Date Palm was most commonly used during Biblical times by very skilled perfumers and apothecaries, often not only used for perfume but as a medicine too.
