Olive Oil and its benefits for the Hair

Extra Virgin Olive Oil in the Hair

Olive Oil and its benefits for the Hair

We will never be tired of writing about the benefits of olive oil, a liquid treasure that provides health and nutrients that benefit us not only inside, but also outside.

This “inside and outside” we would like to explain a little better:

  • Inside: Regularly including extra virgin olive oil in our diet allows us to take care of ourselves inside and that the result will be noticed on the outside, due to its antioxidant power, rich in vitamins (especially Vitamin E) and polyphenols, etc. It also has a natural softening effect, ability to give the skin more elasticity and actively participates in the fight against the appearance of dandruff. In this link you can expand more information about the nutrients and benefits of olive oil.
  • On the outside: the topical application of extra virgin olive oil cold pressed, with an acidity between 0.1% and 0.2%, allows all the purity and nutrients of the product to reach our hair and favors its repair. Applying a pure olive oil, will be crucial for achieving our goal of beauty and hair recovery.

How and when should olive oil be applied to the hair?

Without having to wash the hair beforehand, we will start directly applying two tablespoons of extra virgin olive oil (one if the hair is oily) on the scalp by means of a massage to get the nutrients to penetrate better.

Once the scalp massage is done, we will extend the rest of our EVOO over the rest of the hair, emphasizing the area of ​​the tips.

Once applied, we can cover the hair with a preheated towel to promote hydration and let it act for about half an hour. Then, we will wash our hair as we usually do (we recommend using a shampoo that contains the least amount of chemicals possible).

EVOO in the hair before sleep:

We usually recommend applying it before going to sleep to allow the product to penetrate the scalp and hair locks for a longer time, as well as being a time when we do not usually see ourselves in the situation of going outside or meeting another person (we do not expose ourselves to be shown with “dirty” hair).

If we choose to apply it before sleeping, the procedure is the one we mentioned before, but we will have to cover the pillow or cushion with a cloth or towel that we do not mind getting dirty.

Once awake, we will proceed to wash our hair as we usually do.

It is very likely that the first few times we apply the EVOO on our hair we go over with the amounts or fall short. We will notice it especially when we are in the shower washing. The ideal amount is that which allows us to feel “dirty” hair without being wet.

We must be patient and try to find the exact amounts. If, while lightening the hair, we still notice it dry, we will apply a second dose of shampoo, the latter allowing the product to penetrate for longer. We will rinse it with warm water

EVOO for what type of hair is more beneficial?

If we have curly hair, the EVOO (Extra Virgin Olive Oil) will be very beneficial since this type of hair manages to retain more moisture and the definition of curl. The evoo will reduce or eliminate even the frizz so frequent in curly hairs, as well as mitigate the damage suffered by applying products such as foam or dryer heat.

Blond or dyed hair is usually drier; It is more sensitive and permeable to external aggressions (sun, dust, pollution, etc.), which makes it more fragile, tends to become dehydrated and lose its natural shine. We must be careful in the amounts and frequency with which we apply EVOO in blond hair, because if we exceed and do not respect the minimum two weeks between application and application, the blond tone can acquire a greenish hue.

Blond and / or dry hairs it is advisable not to wash them in excess, at most three times a week; Use shampoos with the smallest possible chemical component and hydrate the tips with oil or mask frequently. When washing the hair, it is important that we rinse it with warm water and finish with cold water, due to its action on the cuticles.

If the hair is dyed it is more vulnerable to all kinds of external factors, so it is recommended that the application of EVOO be weekly, especially in summer.

If we have oily hair, although it may seem contradictory, the application of EVOO is very beneficial because we precisely damage the hair by using products that reduce this excess fat. In addition, precisely by exceeding ourselves by washing our hair to avoid the garsa, we managed to make it more vulnerable. The doses to be used in this case will be lower (slightly less than a tablespoon) and we will apply it directly to the root.

Only extra virgin olive oil or can we mix?

The application of EVOO exclusivity is already a sufficiently important remedy so that our hair looks healthier, soft and shiny, but we can make mixtures with other ingredients, as we indicate below.

The procedure would be the same as we mentioned, first the massage and leave about half an hour, especially with the hair wrapped in a towel previously heated.

  • EVOO and Aloe Vera: with the pulp of a couple of aloe vera leaves, we make a juice with 75ml of water and two tablespoons of extra virgin olive oil. Aloe vera has regenerative properties and reactivates blood flow.
  • Honey, EVOO and Aloe Vera: these two extra ingredients will bring more shine to the hair. Two tablespoons of honey, one of extra virgin olive oil and the Aloe Vera.
  • EVOO and Honey: 3 tablespoons of honey and two extra virgin olive oil.
  • EVOO and Rosemary: we will make an infusion of rosemary with a spoonful of rosemary leaves. Once cold, we will add two tablespoons of extra virgin olive oil. This remedy will contribute favorably to blood circulation.

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Banner Receta Legumbres AOVE GreenGold Nihonbashi

Citric salad with green lentil, spinach and duck magret, green “alioli” & green EVOO vinaigrette

We release the recipe section on our website and we do it with a dish that will not leave anyone who tries it indifferent!

Today is also a double special day because the World of Vegetables Day is celebrated; that’s why we wanted to pay tribute to this group of foods that, despite the numerous benefits they provide to health, remain a great forgotten.

From the kitchens of Nihonbashi Atelier, from Nihonbashi (Tokyo), we bring you this delicious citrus salad from lenteja verdina, spinach and magret duck with alioli from green evoo and vinaigrette from green evoo.


  • 200 grams “green” lentils
  • 1 duck breast (duck magret) (aprox 300gr)
  • citric fruits (sudachi, lemon)
  • 1 onion
  • 3 garlic cloves
  • green and yellow pepper
  • fresh spinach
  • “green” (early harvest) extra virgin olive oil (EVOO)
  • Sherry vinegar
  • 1 egg
  • a tablespoon “sweet and sour” paprika
  • 200 ml sunflower oil
  • 1/2 armagnac glass or similar


  1.  For the aioli with turmix

190 ml sunflower oil that we will pass along with a pinch of salt and a clove of garlic without the germ through the turmix until everything is emulsified.

Then add the egg, another pinch of salt and a spoonful of sherry vinegar. We use turmix to make our garlic mayonnaise (aioli), and when it is mounted we add 10 or 20 ml of green EVOO while we beat at low speed.

  1. For the salad

Steam the vegetables in a pressure cooker for 25 minutes.

Sauté two cloves of garlic and onion in fine mirepoix in a pan, until golden brown. (Mirepoix is a combination of vegetables cut into small cubes of approximately 1 cm and a half section, used to flavor sauces, roasts, broths and soups)

Add the vegetables and two tablespoons of cooking water.

Sauté for 6 minutes over medium heat. Add the paprika until golden brown. Remove from heat, reserve to temper.

“Salpimentamos” Add salt and pepper to the duck magret. Toast the skin after making some incisions in it, for about two minutes. Remove the fat that is released as it is cooking. We turn it  and add the half glass of Armagnac. We brown both sides until the alcohol evaporates and we give the desired point (the magret must be eaten to the red dot).

Let the magret stand for 8 minutes.

Chop the peppers in very thin mirepoix. Mix with lemon juice, sudachi and green evoo (vinaigrette).

We make a spinach bed (about 12 leaves), put the vegetables that we mixed with the vinaigrette on the spinach bed, cut the magret into slices of about 4 mm. We decorate with green “aioli” dots.

We would love to know your impressions and see photos with the result of your dishes, do you dare?

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FoodexJapan 2020 GGOOCo.

The Green Gold Olive Oil Co. awaits you at FOODEX JAPAN 2020

The EVOO of GGOOCo. in Tokyo

We have started the first quarter of 2020 with important initiatives in the Asian market.

As we announced a few weeks ago on the blog, during the month of February we will participate in the Supermarket Trade Show with the aim of finding associations and contacts in the Asian market, especially among the leading supermarkets in Japan.

Upon completion of the SMTS2020, Juan Jiménez (director of The Green Gold Olive Oil Company), will participate as a speaker at the gastronomic event in Nihonbashi Atelier sharing with all attendees the benefits of the evoo, process of its elaboration, our Picual variety and the DO “Sierra de Segura”, the work in “Olivar” and “La Almazara”, the bottling and transportation process, among many other surprises and valuable information.

Both initiatives will take place in Tokyo, but they will not be the only ones.

Extra Virgin Olive Oil from Green Gold Olive Oil Co. in Foodex Japan 2020

In March we return to Tokyo to offer the best EVOO and invite the consumer to enjoy the quality, flavor and Mediterranean values ​​contained in each bottle of our olive oil.

We will share with all the attendees who meet with us our extra virgin olive oils Family Selection and Early Harvest, as well as organic evoo Oh!

The taste and quality of our products goes beyond any standard and evokes the authentic Mediterranean essence, in addition to the added value our Designation of Origin “Sierra de Segura”.

Schedule an appointment with The Green Gold at FOODEX JAPAN 2020

  • We will be in the International Exhibition Zone, in Stand 1C20.
  • Dates: March 10-13, 2020, Makuhari Messe, Japan.

It would be a pleasure to share this experience with all of you. Here is a link to schedule a meeting with us and to send you the Invitation to FoodexJapan2020:

More information: Access possibilities to Makuhari Messe | Fair Plan