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1.
The Ojon® tree grows exclusively in the rainforest of the Moskitia region of Central America. In one year, a single tree produces about 8,000 nuts – just enough to supply just 3 cups of pure Ojon® oil. |
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2.
The Miskito cut the ripe nut cluster from the Ojon® tree using a machete. |
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3. They
carry the clusters back to their village where they are stacked
in the hot sun to dry. |
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4.
The following day, the individual nuts are picked from the
cluster by hand and washed in water. |
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5. The
nuts are then simmered in a pot of boiling water to soften
the orange outer shell. |
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6.
The nuts are transferred to a wooden barrel where they are
smashed with a log to loosen the peel. The peel is completely
removed by hand and the brown nut inside is washed. |
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7.
The women of the village crack each nut by hand to extract
the kernel. |
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8.
The kernels are then cooked over an open fire until the precious
oil is extracted. |
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9. The
hot oil is then poured into a glass bottle. As it cools, it
becomes a paste. |
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10. From Central America it travels to a small village in Northern Italy where the oil is carefully purified so that its potency is preserved. |
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