Massage Oil

Spring / summer / autumn / winter ... Every season is a vegetable oil.

In spring

There is a cure vitality

It restores luster to her skin with masks: version purifying ghassoul, very fine clay absorbs toxins accumulated during the winter and release in acerola vitamin to give radiance to the complexion.

Summer

Getting ready in the sun

To prepare the skin to the sun, apply care urucum and eat colorful fruits to give her skin a beautiful amber color. To take care of her skin warmed by the sun, we opted for the gel of aloe vera.

In the fall

It pampers your skin

Who says the sun, said dryness. To act after the summer we drink grape juice, rich in tannins and polyphenols and is applied to the vegetable oil argan which by its richness in vitamin E, is an invaluable ally after-sun.

Winter

It protects from the weather

The body parts most exposed in winter, hands, face and especially lips dry out quickly. To protect them, we choose the very nourishing shea butter, rich in allantoin and vitamin E.

Our skin is naturally protected and moisturized by hydrolipid: a balanced mixture of water and fat forming a film protecteur.Cette natural protection should be enough itself, but fatigue, stress, poor diet, pollution and make our skin vulnerable. That is that cosmetics drawing their energy from the fruits of nature have a role to play.

In Ayurveda, the science and philosophy millennium, it is a common sense principle that anything that is applied to the skin can also be eaten. Indeed, why apply cosmetics that can be toxic if ingested? To reconnect with a truly natural cosmetics, organic cosmetics manufacturers have altered the formula by magnifying ingredients derived from nature ...

The nature of beauty source

As an alternative to paraffin oils and silicone, the cosmetic use of biological materials noble: the vegetable oils . Life products, they act in the direction of metabolism and stimulate the natural protective film of the epidermis. Argan oil, for example, is rich in unsaturated fatty acids, including oleic acid and linoleic acid, which promote skin elasticity and preventing skin sagging and is also rich in vitamin E whose antioxidant properties are involved in the prevention of skin aging.

Organic cosmetics therefore draws in the vegetable treasures benefit: massage oils , waxes or butters plants but also essential oils that she uses as an active ingredient, to flavor and preserve the formula, and of course the plants under all their forms, macerate aqueous, oily or alcoholic, plant powders, gels such as aloe vera ...

Organic cosmetics also use ingredients of animal and mineral kingdoms: milk and bee products (honey, propolis, royal jelly, beeswax) to the animal kingdom, clays (kaolin, ghassoul) salt , talc and pigments for the mineral.

Description of the different labels for Organic essential oils .

"Label AB"

The label guarantees AB cultivating plants according to the rules of organic farming and how to obtain solvent-free essential oils (steam distillation or mechanical removal of water).

"Ecological and Organic Cosmetics":
• on the whole formulation, 95% of ingredients must be natural or natural origin,

• on the whole formulation, 10% must come from organic farming,

• the total vegetable ingredients (excluding water and mineral ingredients and animals), 95% must be from organic farming.

"Ecological Cosmetics":

• on the entire formulation of 95% natural ingredients must be of natural origin,

• on the entire formulation, 5% must come from organic farming,

• the total plant ingredients (excluding water and minerals and animal ingredients), 50% must come from organic farming.

Strange as it may seem, the production techniques of olive oil have not dated for several millennia and are still using nowadays, principles and traditional handicrafts. Since the dawn of humanity, these stages have been passed down from generation to generation.

After harvest, are first crushing the olives, as insiders call it also "détritage, and it then performs a cold pressure of the paste which has been obtained. Once the oil has been extracted (or "expressed") fruits, we shall then "settling" that aims to separate the oil from the margines, which consist of a mixture of vegetation water fruit and debris.

Whether it was put into practice the basic manual methods still used occasionally in certain regions, or to benefit from modern technology involving highly sophisticated devices, the goal of these operations is therefore remained unchanged: to extract oil that is present in the fruit, according to purely mechanical principles excluding any chemical operation. Because of the high biological value of olive oil so obtained, including its health effects, this method of making specific commitments, if any importance. Olive oil does not undergo any chemical transformation in effect and certainly no "refining".

For it is the refining of oil which allows, after a succession of operations, to obtain a product free of any impurity but also chemically neutral, bleached and deodorized. That is why most oil seeds, which are refined, are not the fruity flavor and who do all the "character" of the olive oil. This unique taste and so popular is also very different according to regions of origin in the oil, so we speak, like wine, different "vintages" of olive oil!

In other words, because olive oil has not undergone any refining process that there are biological substances which, although small quantities, are essential for our body (vitamins, anti-oxidants, etc..).

In recent decades, although there is a new pattern of extracting olive oil under the influence of economic factors, but these changes do not occur at the expense of its quality or composition. Taking into account the high costs of labor that requires the development of this oil, this development also appears as inevitable and can only help to prevent regression or gradual marginalization of this product quality.

In the mid-twentieth century, many lovers of the olive tree have been found, sadly, a gradual decrease in the production of olive oil that were suffering from repeated attacks of seed oils of which the cost is lower . But over the past twenty years, it seems that this process is currently jamming with a reduction of manufacturing costs and improved identification of biological qualities of this oil. It is therefore quite pleased that the Mediterranean diet, including olive oil is one of the main landmarks in the heart of many other quality food is becoming a world class health .

In the type of food in the South, there is indeed, in addition to olive oil, fruits and vegetables (that is to say, vitamins and fiber), essential for legumes (red and white beans, chickpeas, lentils ...), but fish, wine, and especially low fat meats and cheeses.

The major conferences are being organized on the theme of "nutrition policies", including the World Health Organization (WHO) does not fail to underline the interest and further encourage the spread of this type of power especially in industrialized countries.

Picking fruits or "olive harvest"

The stage preceding the production of olive oil is that of th fruit picking or "olive harvest." This operation, which can seem insignificant, appears as a crucial step given that the state fruit, will depend in part, taste and characteristics of the oil.

If the trees bloom in spring, April to June, the olive harvest which are designed to produce oil will do it that late, when the fruit is ripe and turned black. It was during the summer as the fruit of the olive tree are gorged with sun, flavors and fragrance. The heart of the flower (ovary) hardens into the shape of a nucleus around which the flesh of the fruit (pulp) will be gradually into fleshy drupe. This transformation of the flower in the fruit called the "fruit set" or "nouure. "

By the end of September, we will start to pick up green or black olives which contain almost no oil but are for the table. Because it gradually as and when the olives ripen, they are responsible for oil. Therefore, in Provence, the collection does not usually take place before November. Meanwhile, the fruit of the olive tree will then gradually turn from green to black through purple. This period of maturation of olives is called "ripening", as for the grapes.

As the olives are fruits and fragile it is preferable, wherever possible, not to scratch the skin, the ideal is still picking hand.

The cost for labor is expensive, however, various other collection assets have been introduced. The technique of shaking down, practiced since antiquity by means of a beam, allows to vibrate the branches of the tree to drop fruit. But you can also use a special comb that allows the fruit to catch the highest hilltop. In these cases, it only remains to collect the olives that have fallen into having previously placed large cloth or fine mesh nets on the ground. In recent years, the olive harvest, however, tend to mechanize, especially in regions of high culture. We then use "vibrators Harvest" which act appropriately on tree trunks and large branches.

Once collected, the olives are then sorted and washed in cold water before being stored for several hours. Beyond a few days, the fruit may ferment, causing an alteration of the taste of the oil. For security, the fruits are usually worn next to the mill as soon as possible and the extraction of oil begins.

The extraction of olive oil

Long before the oil mills appear and become the main places pressure olives, were already available that allow different ways of getting oil in small quantities. The oil is indeed present in the fruit and it could be enough to squeeze enough to extract oil drops.

From the earliest times, including in cases that required sacred uses small amounts of extra virgin olive oil, they used to crush the olives and crush them just in a mortar. It was enough then to grind the dough that had been obtained, by adding hot water to separate oil from water. By a well known physical phenomenon, oil (lighter than water) and rising to the surface and then it was easy to collect with the palm of the hand or a flat spoon. As archaic as it may seem, this method was still practiced in the Middle East in the last century.

Various other methods exist yet, as the "crushing" of olives, which was practiced in ancient Greece. Wooden sandals specials, "kroupetzai", were reserved for this purpose and are trampled under foot the olives as they do even today for grapes. This process is also still used today in some villages Kabyle and it allows to provide an oil that is much appreciated!

The method of "press-twist" on it was mostly used in ancient Egypt but she has survived the ages because it was still alive for centuries in Turkey, Tunisia and even in Corsica. With this method, the olives were first placed in a bag, inside a wooden trough, then were trampled so they turned into pulp. You could then twist the bag "as a machine" to drain the oil, or spend two wooden bars at the ends of the bag and twisted it so the oil drips into the tray. Once extracted, the oil was decanted into jars. We also have a beautiful representation of this type of press on a fresco painted in the tombs of Beni Hassan, Egypt, and we may see an elongated bag, hanging from a ring and subjected to the other side to twist being done three men. A liquid flows from the bag, but you can not say exactly if it is vegetable oil olive as the procedure was also commonly used to extract juice from grapes.

Although older than the grain mills, oil mills have been known since antiquity and many of them have left their traces. In these mills for olive, was accomplished by grinding with grinding wheels. Three main types of mills were in operation.

The first mills that were used were round stones, fluted or tapered, and cylindrical roller that is maneuvered by hand into a vat of stone.

The second generation of shredders were meanwhile so-called cylindrical block or "Mola Olearia, that is to say, millstones turning perpendicularly in a trough, and also (and more recently in a tank steel). Especially this type of instrument that can be found even now in the mills of Provence and elsewhere. This type of mill has since been greatly improved and have been found several versions including wheels. It could be led either by hand or by animal traction and then bore the name of quite vivid-mill blood.

Today, things have changed a few exceptions since the mills are generally metallic and the energy used to operate them is none other than electricity. There was finally a last kind of mill was called "trapetum" which was invented by the Latins and was already used in the second century before Christ. There are two vertical halves, which are laid in a mortar and are connected at their center by a horizontal bar of wood. Unlike other mills in which the olives were crushed on the bottom of the tank or mortar, this "trapetum" has the particularity to grind on the side walls. Many "trapetum" of this kind have been found at Pompeii in particular and the Greek islands.

After the step of grinding, thus obtaining a paste made of crushed olives and chunks of debris from the nuclei have also been crushed. The question of whether olive stones were to be retained in the dough during the grinding or should they be removed in advance was also a topic widely debated since antiquity. Indeed, some believe that oil is prepared without nuclei would taste better, but this idea has been challenged in numerous experiments and is thought however that these nuclei provide useful components essential for the proper conservation of oil. It is important now to ensure that this homogeneous paste, once mixed, releasing the oil it contains. She is ready for pressing.

The pressing of the dough is an operation that requires a gigantic force, much larger than that must be made to extract the juice of the grape. The olive paste shows indeed a strength and elasticity to any event! To take a single drop of oil, we split the sum in small quantities so that the pressure being exerted to reach separate the oil from the rest. It is for this reason that we use since the antiquity of "mats" on which are spread five to six pounds of dough.

The filling of these small flat baskets, disc-shaped, has a name, it is "the escourtinage. Once filled, they are stacked on each other and subjected to the action of the press.

Formerly composed of fibrous plant materials, such as esparto, hemp, coconut or alfalfa, they are nowadays made from synthetic fibers including nylon. When the action of the press is on the vertical stack of mats, the content in liquid (oil and water) in the pulp then flows through these filters are the mats and the liquid can be collected and then decanted. The process then allows settling to separate oil from water vegetation (margines).

As for food, various types of presses, based on certain principles which have survived until now, were born in antiquity. We distinguish three categories:

1. The press corners, which can be seen a portrait painted on the walls of a house in Pompeii Vettii which was also found examples in Kabylia.
2. Press the shaft through which the force is exerted on the stack of mats with a wooden handle (initially a tree trunk) which is fixed on one side or in a wall or a pole, and on which is exerted on the other hand, a downward thrust. This thrust could be obtained in various ways-: it could either hang weights, as is often depicted on Greek vases of the sixth century BC, or lowering a lever with a winch or screw. La: similarity between the oil presses and those once used by growers is sometimes astonishing. The famous press Clos Vougeot is a good example.
3. The screw press for its direct work with a huge screw itself exercises pressure on the stack of mats. This system appeared early in our era the Romans, but existed only small format, which made him particularly vulnerable. The screw presses are now, then, increasingly large and efficient. To turn the screw, so we used a lever that was operated by several men. In Provence, they are called "barrejaire. "This is the type of press that has seen the largest growth until recently. Since the nineteenth century, the metal has made possible the construction of presses all over templates can be actuated by hydraulic power. The emergence of this totally changed the hydraulic force pressing conditions and allowed the use of piston presses that are still widely used today in small mills and even in modern mills.

Following steps

After pressing, the oil that flows out of the press is a mixture of water, vegetation and organic debris.

We must therefore separate the oil from what is called margines.

For centuries, this operation was carried out by settling, that is to say, using the method of simple density difference between oil and water. The hue and may float on the surface while the water and soluble substances it contains can be found below. This method of settling very smart but had the disadvantage of lasting a long time when the volume was important to settle, and give the oil smell and taste very pronounced.

Recently, so it is a separation method based on centrifugation, which was developed and allowed to separate the two phases quickly, while allowing moreover a higher yield. Once separated, the oil is then filtered with filter paper or cellulose.

Thus, by purely mechanical means, and despite changes in technology since ancient times, it always gets called olive oil "extra virgin olive oil" first cold pressing.

But we know that the manufacturing yields of this oil are only about 20% since it takes approximately five kilos of olives to produce one liter of oil! In recent decades, new manufacturing methods have emerged in large mills with high production areas. The continuous press allows a continuous extraction of oil using modern techniques. The crushing of the olives is now performed by metal blades adjustable spacing, or metal balls, while the centrifugation of the olive paste is made by a machine that separates the residue on the one hand, the mixture of water and other oil and finally the oil from the water.

These various separations in solids, aqueous and oily are in fact simultaneous.

With the advent of these new techniques, many questions have not failed to ask about the risk of loss of soluble elements. The addition of water to the olive paste, which is essential for centrifuging, makes indeed a kind of pulp washing oily compounds that could lead to essential oil that are eg vitamins and polyphenols . New systems of extraction called "Acapulco" or "Sinolea" based on differences in surface tension between oil and water on a metal surface, seem at present to promise better guarantees.

The extractor is inserted into a string continuous between the grinder / mixer and centrifuge or press classic. With this method, the oil clings by capillary action, that is to say, by a purely physical phenomenon, on stainless steel blades. The slides are then sustained by a kind of rotating rubber brush, which provides an oil whose organoleptic properties (those that directly affect our sensory organs, including taste and smell) are quite remarkable.

This oil has the further advantage of ensuring proper preservation. Approximately 50-80% of oil can thus be achieved during this first extraction.

After they expressed the first oil pressure, the residue remaining dough, the "pomace", constitutes a ground mixture of envelopes, pulp and kernels in which there is still oil . It is still possible, as a result of new extraction, usually by solvent, to recover much of this oil is then the "e oil crude olive-pomace.

There interestingly, today, that is the great diversity of modes of production of olive oil, some dating back to antiquity, which brings to our tables at the end of the twentieth century, thought to perfumes and various colors. It is indeed based on the size of holdings, of their family, cooperative or industry expertise of growers and various technologies that are applied these oils show delivery of high quality whose organoleptic characteristics are very different from one production to another.

Taking into account the various parameters that are related to soil type, climate, variety of plants at maturity of the fruit at harvest time and the shelf life of olive grove between the and the mill, imagine how much better these varieties of oils may have their own "character". This personality is reflected elsewhere in terms of color, smell and of course, taste.
Quality differences
The organoleptic qualities of oil olive virgin, it is so important to keep are very difficult to assess. The International Olive Oil Council has established, however, in recent years, a rigorous methodology for the sensory analysis of different olive oils. This analysis is of course independent and complementary to chemical analysis. A tasting panel of experts, placed in specific experimental conditions, is induced to give, for each oil sample tested criteria qua lity on the odor, flavor, color and appearance of products .

The flavor of the oil well is analyzed from various perceptions some of which are such a "fruity" more or less pronounced and pleasant fruity olive, apple or other fruit, a "fruity" more or less green, spicy or sweet ... But these experts also detect defective perceptions or unpleasant tastes like sour, winey, vinegar, acid, bitter, metallic or even downright unacceptable as smells moldy or rancid.

Note that the only criteria used to differentiate virgin olive oil "extra" virgin olive oil "fine" are not organoleptic criteria, but only the free acidity of these products.

From olives, it is also possible to produce oils other than "virgin". We have already mentioned the oils "pomace", but can also produce refined olive oils that have undergone the usual process of refining that is usually applied to other oils, including oils from seeds such as sunflower, corn, rapeseed, soybean or peanut.

Refining requires in particular a neutralization phase, soda, bleaching and deodorizing to high temperature. Here we are far from our good old-virgin olive oil! But oil refined olive oils differ mainly pressure in terms of its composition, by its lack of minor constituents. If the refinery does not alter the fatty acid content of oil, however he lost most of its minor components that are useful

As we make progress as technological knowledge, the chemical characteristics of oils to specify further. We will now analyze their index of free acidity or peroxidation, but also their fatty acid composition and sterols and their content of pollutants, various ...

Olive oil, like any vegetable oil , consists of 98% of triglycerides, that is to say compounds involving a molecule of glycerol with three fatty acid molecules. But it may also contain very small amounts of diglycerides (1 molecule of glycerol + 2 fatty acids) or glycerol mono-fatty acid + 1). In all cases, the important thing is that these fatty acids are not free. It may also contain a small proportion of free fatty acids, unrelated to glycerol and fatty acids are those that define the level of free acidity of the oil, and thus, its quality and name.

Thus, the degree of acidity, expressed as a percentage of free oleic acid, an extra virgin olive oil does not exceed

1%. This rate will increase, however, when olives have used in the manufacture of oil are ripe when their reps storage time, before grinding, has been too long or lorsqu''enfin many olives have been bitten by the olive fly: Dacus oleae.

The names and definitions of olive oils are: subject to strict regulations. Depuis le ter janvier 1991, la réglementation communautaire s'applique dans tous les pays membres de la CEE. On distingue ainsi plusieurs catégories d'huiles d'olive.

L'huile d'olive est utilisée depuis des centaines d'années pour ses vertus médicinales. On retrouve des préparations à base d' huile végétale dans le premier formulaire officiel des médicaments qui fut adopté par les Facultés de Médecine et de Pharmacie en 1748.

On peut préparer soi-même une huile de massage maison ayant des propriétés intéressantes pour la santé.

Encore appelés « embrocations », les liniments sont des médicaments qui possèdent la particularité d'avoir une forme liquide ou gélatineuse. Ils sont destinés à être appliqués sur la peau, en onctions ou en frictions. Les principes actifs qu'ils contiennent se trouvent donc à l'état de suspension ou de solution, véhiculés par l'huile ou un mélange de corps gras. Ce sont essentiellement des préparations magistrales.

Au XIXe siècle, de nombreux liniments sont apparus dans les Codex. On y distingue, dans celui de 1837 :

1. un liniment ammoniacal, antiseptique, composé de huit grammes d'ammoniaque pour deux onces d'huile d'olive ;
2. un autre liniment antiseptique, savonneux cette fois, contenant une once de teinture de savon, une once d'alcool à 310 et de l'huile d'olive ;
3. un liniment narcotique confectionné avec huit grammes de laudanaum de Sydhenham pour deux onces d'huile d'olive, employé comme analgésique.

Quelques années plus tard, ces liniments ont déjà disparu au profit de deux nouvelles préparations :

1. un liniment ammoniacal camphré comprenant dix grammes d'ammoniaque pour quatre-vingt-dix grammes d'huile camphrée à base d'huile d'olive ;
2. un liniment camphré opiacé contenant dix grammes de teinture d'opium, dix grammes de cérat de Galien et quatre-vingts grammes d'huile camphrée à base d'huile d'olive. Il s'agit d'un analgésique et d'un désinfectant.

Le supplément du Codex de 1908, publié en 1926, introduit quant à lui la formule du liniment calcaire ou oléo-calcaire qui contient cent grammes d'huile d'olive et cent grammes d'eau de chaux. Le principe actif de cette préparation est un savon, l'oléate de calcium, qui est largement utilisé pour traiter les brûlures superficielles.

Moins nombreux, les baumes et les onguents sont des préparations médicamenteuses davantage destinées à l'usage externe. Certains des baumes figurant dans les Codex étaient composés à base d'huile d'olive, et notamment le baume de soufre et le Baume Tranquille qui furent souvent utilisés, jusqu'à une période récente, comme sédatifs de la douleur. À la différence des baumes, les onguents sont quant à eux composés de résines et de différents corps gras auxquels on adjoint des sels, des extraits de plantes, des gommes et des huiles essentielles.

Ils diffèrent des pommades et des cérats (mélanges de cire et d'huile) par leur excipient résineux, mais certaines de ces préparations sont néanmoins indifféremment nommées onguents, pommades ou baumes. Ils diffèrent aussi de l' huile de massage .

Les différents Codex donnent la formule de quelques onguents à base d'huile d'olive. On relèvera en particulier :

1. • l'onguent nutritum qui est composé de trois onces de litharge porphyrisée, de neuf onces d'huile d'olive et de quatre onces de vinaigre blanc ;
   • l'onguent basilicum qui contient du colophane, de la cire jaune et de la poix noire et qui, comme le précédent, est un cicatrisant ;
   • l'onguent digestif simple qui comprend de la térébenthine, du mélèze et du jaune d'oeuf.

L'huile d'olive possède de nombreuses cordes à son arc. Déjà utilisée pour ses bienfaits protecteurs et ses propriétés adoucissantes en huile de massage , elle a aussi été sollicitée dans le domaine des parfums. En faisant la preuve de ses capacités à fixer les principes odorants, elle est vite devenue la base de diverses préparations.

Ainsi, le célèbre parfum de Corinthe n'était autre que de l'huile parfumée avec des fleurs de dattier et d'iris. Dès la Grèce antique, la fabrication des parfums fit appel à l'huile d'olive. Pour préparer ces parfums, il fallait d'abord se procurer une huile très limpide, que l'on appelle « omphacine » et qui est obtenue à partir de certaines olives encore vertes, pressurées délicatement pour ne pas en abîmer le noyau. Mais ce n'était pas la seule huile utilisée puisque l'on se servait aussi d'huile de sésame ou d'amande. Il fallait ensuite procéder à l'extraction des essences spécifiques des plantes qui sont nécessaires à la fabrication des parfums.

Parmi les différents procédés d'extraction qui furent utilisés, il en existe un qui fait appel à un corps gras et que l'on nomme macération à chaud ». Il permet en effet d'obtenir des « huiles essentielles » comme les huiles de rose, de myrrhe ou de safran… Mais on utilisait aussi l'omphaline pour fixer les principes odorants de la fleur de vigne. Et quant à la « roseum oleum », une huile de rose obtenue par macération de pétales de roses, elle constituait pour Pline le meilleur hédysmate, c'est-à-dire une substance qui rend suave.

Au gré des modes, des régions et des goûts, ces huiles végétales parfumées furent donc utilisées en onction après le bain ou tout simplement comme des parfums. Ainsi, en Orient, en Égypte ancienne et dans la Rome antique, il était de bon ton de se parfumer, et les parfums faisaient fureur, alors qu'en d'autres temps, plus austères, ce luxe n'était réservé qu'aux courtisanes.

La vogue actuelle des produits biologiques a remis à la mode certaines utilisations anciennes de l'huile d'olive. C'est l'ingrédient de base pour toutes sortes de remèdes ou de produits destinés aux soins du corps et à la beauté.

• L'onguent du bûcheron est en dépit de son caractère « folklorique », une composition que l'on recommande pour traiter les blessures, les écorchures, les coupures et les brûlures. Elle est confectionnée avec deux oignons crus hachés, de la graisse de porc très salée, de l'huile d'olive et de la cire d'abeille blanche.

Pour faire soi-même son huile de massage, il convient d'écraser, de malaxer, et de mélanger ces ingrédients afin d'obtenir une pâte dure. Au moment de l'utiliser, il faudra préalablement réchauffer cette préparation au bain-marie pour l'utiliser en cataplasme.

De même, les masques si connus que l'on réalise avec des tranches de concombre ou des feuilles de chou et de laitue, seraient bien plus efficaces si l'on pensait à imbiber au préalable ces ingrédients avec de l'huile d'olive.

Dans l'antiquité, il n'y avait pas une femme égyptienne ou romaine qui ne rêvât de bains d'huile d'olive pour avoir une belle peau… Aujourd'hui, celles de notre époque pourraient amplement se contenter d'un massage à l'huile d'olive après leur bain ou éventuellement d'un mélange d'huile, de lait, de miel, de sel marin et de bicarbonate de soude. On dit, en effet, que ce traitement donne une merveilleuse peau de satin. Au Japon, on préfère même utiliser l'huile d'olive pour frictionner les bébés à défaut d'huile d'amande douce, dont le prix est nettement supérieur !