Carrier oils come from parts of oleaginous plants such as seeds, pips or kernels that are rich natural fats. Carrier oils can be used by themselves but are often used in addition to essential oils because their rich fatty acids make them an excellent diluting agent.
In our carrier oils section, we have included macerated oils and butters. Macerated oils are obtained by immersing and macerating (infusing) parts of aromatic plants into a neutral carrier oil that then becomes charged with the beneficial properties of the aromatic plant.
NOTE THAT SOME CARRIER OILS MAY SOLIDIFY AT LOW TEMPERATURE (WINTER or around 10 Celsius and below), because of their higher content in fatty acid. THIS IS NORMAL. They will liquefy again when heated ever slightly. You could roll the bottle between the palm of your hands. You can put your bottle in a bowl with warm water, run warm water on your bottle or use a bain-marie.
NEVER COOK WITH 100% EXTRA VIRGIN carrier oils as they do not tolerate heat. Add them cold if you wish at the end of preparation or drizzle on salads.
For more information, see our pages