Why food-grade olive oil may be unsuitable for facial skincare

Olive oil is widely promoted as a natural moisturizer, but dermatologists and cosmetic chemists warn that food‑grade olive oil can clog pores, disrupt the skin barrier and cause paradoxical dryness with uncontrolled use. Professional skincare uses fractionated, purified olive‑oil derivatives — listed as Olea Europaea Fruit Oil — that are stabilized and combined with water‑soluble hydrators. Composition and mechanism Olive oil contains up to 80 % oleic acid, plus linoleic and palmitic acids, vitamin E, polyphenols, squalene and oleocanthal. Squalene occurs naturally in human sebum, which helps the oil integrate with the skin’s lipid layer. Oleocanthal provides antioxidant and anti‑inflammatory activity. The primary action is occlusive: a thin film reduces transepidermal water loss, which can relieve tightness after hard‑water washing or during heating season. "Olive oil is rich in squalene — a component naturally present in our skin sebum. Thanks to this, it is well tolerated by the skin, helping to smooth flaking and strengthen the lipid layer," explained cosmetic‑composition expert Alina Chernova in an interview with Pravda.Ru.