Holly

Harvesters collect holly leaves and ripe berries in late autumn, when the plant’s aromatic oils peak. In France, specialized facilities employ cold‑press solvent extraction to pull a viscous absolute from the foliage, preserving its green and slightly resinous profile. Parallelly, steam distillation of the berries yields a light essential oil rich in aldehydes and citrus‑like terpenes. Some producers use supercritical CO2 extraction to capture volatile compounds without heat, resulting in a clearer, less oxidized oil. After extraction, the raw material is filtered, decanted, and stored in amber glass to protect it from light, ensuring the scent remains true to the plant’s natural character.