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Preparation Of Laurel (Daphne ) Oil?

Bay tree (daphne or laurel) is ever a green tree. Bay (laurel) tree does not shed leaves in summer and winter. Bay tree grows in the Mediterranean basin, especially the Mediterranean coast of Turkey and also grown in the interior of the coastal shores of Aegean, Marmara and the Black Sea Daphne (laurel) is known as a symbol of beauty and perfume.

LALIRUS Fruit obtained from laurel, it is heated by adding water. Approximately one-third of the amount of fruit after boiling 2-3 hours until thoroughly, fruits are separated in core and sink to the bottom of the water. It is located in the upper part of the jelly state received laurel berries. Then by filtration, pulp and water parts separated from each other. Oil, obtained from Water and laurel is left to stand. Oil crashes to the bottom, because of its weight. Then, overlying water is separated from the oil phase. The upper water is filtered and is obtained laurel (bay or daphne) oil.


  • Definitive solution to skin blemishes
  • Solution to acne scars.
  • Solution skin cracks.
  • It is good for nail fungus.
  • It is good to foot calluses.
  • It is good for headache and shortness of breath.
  • It is good for coughs and colds.
  • Lethal microbes and sweaty.
  • It is useful for Fungus and muscle pain.
  • Balances blood sugar.
  • Muscle relaxants.
  • Helps hair growth.
  • Is relieving rheumatic pains.
  • Breast softener.
  • Has the painkiller effect.
  • Has anti-septic properties.
  • It is good for eczema and psoriasis.
  • And this miracle plant has many benefits.

Side Effects

Using during pregnancy and during breastfeeding is not recommended.

Note: Recommended to drink a glass of water with 3-4 drops.

How To Produce Olive Oil?

After the olives are collected, the leaves and shells are extracted then the olives are washed and ready to be tightened. In ancient times, it was used stone or granite wheels for the spin cycle. If today, the cylinder made of stainless steel crush olives and it makes the dough. This olive dough is then subjected to the kneading process. In this time, water is added slowly to the olive paste. This process allows the collection of the ashes of oil substances. The dough was kneaded for 40 minutes 20. If the process takes longer, remove less oil. in addition, other different flavors may interfere to the olive dough. It will also affect the quality of oil, in case of olive dough contact with air. In modern systems, for process of kneading, antioxidants harmless gas filled tanks used. This method will increase the amount of oil and oil flavor. Itpreserves the quality of the oil. The mixture heated up to 27-28 degrees to increase the amount of oil will be released, but this leads to a little oxidation. The tightening process at this temperature is called “cold pressing”. After kneading, dough is tightened a bit more or put into the centrifuge. While High-speed rotating in machinery, the water and oil accumulate in the middle compartment. Oil and water are then separated. After oil separation there are amount of oil remaining in the pulp. Some manufacturers use hexane vapor pressure or other solvents to remove the oil for remaining in the pulp. It should be noted that this low-quality oil is the olive-pomace oil. The oil can be refined later. It can be passed from bleaching or deodorization processes. Refining reduces the acidity and bitterness. In bleaching procedure, possible pesticide residues cleared. It revealed a lighter oil that contains less nutrients. In Deodorization, pungent smell of oil is used. Before Oil bottled and transmitted, Itis stored at about 18 degrees in stainless steel tanks to avoid deterioration in workshops.

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