Ozonated olive oil is produced by passing ozone
gas, generated from pure oxygen, through
cold-pressed extra virgin olive oil under
controlled conditions.

During this process, ozone reacts with the
natural fatty acids in olive oil, forming
compounds commonly referred to as ozonides
and other oxygen-containing compounds.

As ozonation continues, the oil gradually
thickens and develops a paste-like consistency.
The processing time depends on the volume of
oil and production conditions. Larger batches
may require up to three months or longer.

EarthOnated ozonated olive oil is made using
first-press, cold-pressed extra virgin olive oil
and highly concentrated ozone gas generated
from oxygen.

We do not add parabens or genetically modified
ingredients (GMOs). Our formulation contains
no added fillers or artificial fragrances.

No. EarthOnated does not use oxygen specifically
designated as medical-grade oxygen.

Oxygen grades are distinguished by their
specifications, handling requirements,
certifications, and intended applications.
Our manufacturing process uses oxygen
as the feed gas for ozone generation.

Many companies manufacture ozonated olive oil,
but products can differ considerably in their
ingredients, processing methods, ozone
concentration, and consistency.

Important manufacturing considerations include
the oxygen flow rate, ozone generator settings,
quality of the starting olive oil, processing
duration, and storage conditions.

EarthOnated focuses on a controlled,
extended ozonation process to produce
a thick, consistent finished product.

EarthOnated uses cold corona-discharge ozone
generation equipment incorporating
dual-dielectric tube technology.

The dielectric barriers separate components
of the electrical discharge system from
the gas stream. Our manufacturing approach
is designed to limit unwanted contaminants
during ozone production.

Actual nitrogen oxide levels depend on
feed-gas purity, equipment design,
operating conditions, and appropriate testing.

EarthOnated has conducted an observational
room-temperature test of its ozonated
olive oil over a period exceeding three weeks.

During that test, the product maintained
its thick consistency and did not flow
freely when the jar was inverted.

This observation demonstrates consistency
under the conditions tested, although
appearance alone cannot establish the
exact chemical potency or stability
of a product during every shipping condition.

No. We do not freeze our ozonated olive oil
prior to shipping.

Yes. EarthOnated recommends keeping its
ozonated olive oil refrigerated between
uses to help maintain product quality
and consistency.

Keep the jar securely closed and return
it to the refrigerator after each use.

Brief periods outside the refrigerator
do not necessarily mean the product
has become unusable.

However, temperature and exposure time
can affect the stability of ozonated oils.
There is no universal temperature-and-time
threshold that guarantees unchanged potency
for every formulation.

Return the jar to refrigeration promptly.
If the product has been exposed to
excessive heat for a prolonged period,
contact EarthOnated for guidance.

Refrigeration and proper storage can help
maintain the quality of ozonated olive oil.
Actual shelf life depends on the formulation,
packaging, manufacturing process,
and storage conditions.

Some manufacturers describe long storage
periods for refrigerated ozonated oils,
but a specific ten-year shelf life should
only be guaranteed when supported by
appropriate product stability testing.

Always follow the storage and product
information provided with your purchase.

EarthOnated packages its ozonated olive oil
in real glass jars rather than plastic
containers.

Glass is an excellent packaging choice
because it provides a stable,
nonporous surface and avoids many
of the material-compatibility concerns
associated with certain plastics.

Not all plastics have the same properties,
but container compatibility is particularly
important when storing oxidizing substances
and ozonated products.

Ozonated olive oil develops a distinctive,
sometimes strong aroma as a result of
chemical changes during the ozonation process.

This aroma is different from ordinary
extra virgin olive oil and is a normal
characteristic of many ozonated oil products.

As ozone reacts with the fatty acids
in olive oil, the chemical composition
and physical consistency change.

Extended processing can transform
ordinary liquid olive oil into a much
thicker, paste-like salve.

EarthOnated uses an extended ozonation
process to achieve its characteristic
thick consistency.

Regular extra virgin olive oil is
produced by mechanically extracting
oil from olives.

Ozonated olive oil begins with olive oil
and undergoes an additional process
in which ozone reacts with its natural
fatty acids.

This creates oxygen-containing compounds
and changes the oil’s texture, aroma,
and chemical composition.

We believe quality packaging is an
important part of delivering a
quality product.

EarthOnated uses real glass jars
to provide durable, nonporous packaging
suited to our ozonated olive oil.

Glass also helps avoid concerns about
compatibility with certain plastic
materials during storage.

For general cosmetic skin-care use,
begin with a small amount and spread
a thin layer over the desired area
of intact skin.

Because individual skin sensitivity
varies, perform a patch test before
broader application.

Avoid contact with the eyes and
discontinue use if irritation occurs.
Do not apply to open wounds without
professional medical guidance.
This product is intended for
external use only.

No. EarthOnated sells its ozonated
olive oil directly through our website.

Our products are not available
through walk-in commercial retail stores.

No. EarthOnated does not operate
a walk-in storefront for order pickup.

Orders are shipped through Canada Post.
Courier shipping may also be arranged
by special request.