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Traditional Aleppo soap is made by the "hot process". First, the olive oil is brought into a large, in-ground vat along with water and lye. Underneath the vat, there is an underground fire that heats the contents to a boil. Boiling lasts three days while the oil reacts with the lye and water to become a thick liquid soap. Soap cooling
Nabulsi soap with and without its paper packaging, 2014. Nabulsi soap (Arabic: صابون نابلسي ṣābūn Nābulsi) is a type of castile soap from the Palestinian city of Nablus. [1] Its chief ingredients are virgin olive oil, water, and an alkaline sodium compound, such as sodium hydroxide.
Today there are two main types of Marseille soap. The original greenish-hued variety made with olive oil, and a white one made of palm and coconut oil mixture. [2] Originally sold only in 5 kg (11 lb) and 20 kg (44 lb) blocks, they usually come in 300 g (11 oz) and 600 g (21 oz) squares nowadays.
The origins of Castile soap go back to the Levant, where Aleppo soapmakers have made hard soaps based on olive and laurel oil for millennia. [2]It is commonly believed that the Crusaders brought Aleppo soap back to Europe in the 11th century, based on the claim that the earliest soap made in Europe was just after the Crusades, but in fact, the Greeks knew about soap in the first century AD and ...
Olive oil soap may refer to the following olive oil-based soaps: Aleppo soap; Castile soap; Marseille soap; Nabulsi soap This page was last edited on 5 ...
In Syria, soap was produced using olive oil together with alkali and lime. Soap was exported from Syria to other parts of the Muslim world and to Europe. [37] A 12th-century document describes the process of soap production. [38] It mentions the key ingredient, alkali, which later became crucial to modern chemistry, derived from al-qaly or "ashes".
Refined olive oil is the olive oil obtained from any grade of virgin olive oil by refining methods which do not lead to alterations in the initial glyceridic structure. The refining process removes color, odor and flavour from the olive oil, and leaves behind a very pure form of olive oil that is tasteless, colorless and odorless and extremely ...
Olive oil extraction is the process of separating the oil from the other fruit contents (vegetative extract liquid and solid material). It is possible to attain this separation by physical means alone, i.e., oil and water do not mix, so they are relatively easy to separate.
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