Food conditions

Essential oils should be stored in a cool, dry place, out of reach of children, protected from light, in glass bottles with a tight-fitting lid, at a temperature not lower than 0° and not higher than 30°C. Minimum shelf life 3 years. If an essential oil is obtained without violating technology from excellent raw materials, then over time, like good wine, its quality noticeably improves, which means its shelf life increases (incense, patchouli, rose, sandalwood).

Oils obtained from citrus fruits, as well as pine oil, are best stored in the refrigerator, as they oxidize quickly. Shelf life 1 year.

Attention! Essential oils are flammable liquids.