How we scored it
Olive leaves fermented by Lactobacillus then extracted: fermentation product and botanical extract, all natural origin (n = 1) -> 1.00.
What counts. ISO 16128-2 scores the atoms that remain in the final ingredient. Reagents, solvents, catalysts and protecting groups used during manufacture leave no mass behind and are not counted.
Where it comes from
Olive leaves are fermented with Lactobacillus bacteria and the ferment is extracted, usually into water or a glycol carrier. No synthetic route applies to the ferment itself.
In plain English
A liquid obtained by fermenting olive leaves with Lactobacillus bacteria and extracting the result, used to hydrate and condition skin and hair. It is a plant-and-microbe ferment, not a chemical synthesis.
CosIng definition: Lactobacillus/Olive Leaf Ferment Extract is the extract of the product obtained by the fermentation of the leaves of Olea europaea (olive) by the microorganism, Lactobacillus
References
- 1ISO 16128-1:2016 and ISO 16128-2:2017 — Guidelines on technical definitions and criteria for natural and organic cosmetic ingredients and products. ISO, Geneva.
- 2LACTOBACILLUS/OLIVE LEAF FERMENT EXTRACT. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3LACTOBACILLUS/OLIVE LEAF FERMENT EXTRACT. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=LACTOBACILLUS/OLIVE%20LEAF%20FERMENT%20EXTRACT