Plum Kernel Oil

Cold-pressed lipid from stone-fruit (European plum) kernels: ~70–75% oleic acid, ~20% linoleic, ~5% palmitic, with a notable gamma-tocopherol fraction and the characteristic almond-marzipan aroma from trace amygdalin-derived benzaldehyde. The lipid profile sits between argan and marula on the oleic-linoleic axis — barrier-mimetic emolliency with modest essential fatty-acid contribution. The defining sensory and marketing feature is the strong almond-like aroma, which formulators sometimes leverage as the only 'fragrance' in fragrance-free positioning. Oxidative stability is good — comparable to marula and superior to rosehip.

1–100% in oils; 1–10% in emulsions

Use 1–100% in oil products; 1–10% in emulsions. Cold-pressed virgin preserves both antioxidants and the characteristic aroma — which formulators sometimes leverage as the only 'fragrance' in fragrance-free positioning.

Stone-fruit allergy (rare). Strong characteristic odor not for everyone.

Stone-fruit allergy is rare but documented. The 'circularity' positioning is genuine for Le Prunier (Taub-Dix family California prune-orchard waste-stream sourcing) but routinely co-opted by brands buying generic Prunus domestica oil without traceable orchard provenance. The strong aroma is polarising and not consistent with fragrance-sensitive consumer expectations.

Sold as the French-clean and California-prune-belt heritage oil with an upcycled-agriculture sustainability story. The cosmetic case is solid and the lipid profile justifies inclusion in a balanced facial oil blend; the marzipan aroma is the genuinely differentiated sensorial.