Honolulu Star Bulletin
It’s not every day a person can go behind the scenes to see the process of products being made, so I was excited about the Oils of Aloha open house that took place May 15 and 16, where guests watched macadamia nuts go through the expeller press to eventually arrive at the cooking oil produced by the company, or mixed with kukui nut oil to create the company’s patented SOLaleur formula.
Studies of SOLaleur, supported by the Cooperative State Research Education and Extension Service, U.S.D.A., have proven that the formula increases healing of dry, cracked skin, UV-exposed skin, as well as radiation burns caused by chemo-related damage.
With all those benefits, it’s no wonder guests were happy about having the opportunity to create their custom moisturizer by adding essential oil to one of Oils of Aloha’s skin creams, as well as create an exfoliator using macadamia powders.
Ready for summer: Oils of Aloha’s Kukui Essential AfterSun cream, lotion and oil, individually priced at about $11 to $13 at Longs and ABC stores.
It turns out to be a green process, as the company also uses husks to create the right consistency to go into the presses. The large coconut shell-like pieces that come off the press as the oil is being removed, are the pressed remnants of husks and nuts. These don’t go to waste, but are used as charcoal, as well as pig feed, putting 20 percent more protein into their diets, as well as fiber.
It was hard for some to understand the notion that they could also wash their face with an aromatic kukui-mac nut oil cleanser. In this country, we go through adolescence thinking oily skin is not only unsightly but the source of all acne (it’s mostly hormones), so when we get to the age our skin actually needs oil’s moisture-retention properties, the avoidance mentality continues to kick in.
I’d already been using Shu Uemura cleansing oil (Marilyn Monroe used it, too) when I heard about the Oils of Aloha product, so I encouraged some leery souls to give it a try. It’s not only light, but it smells yummy too!
Owners Dana and Barbara Gray were gracious hosts, also serving a lovely lunch spread that included turkey deep-fried in macadamia nut oil, salmon smoked with macadamia chips, salads dressed in the flavored oils, pastries baked with mac-nut oil, and even a strawberry smoothie that included the oil. Every bite was delicious.
I’d already known Barbara as a food stylist for many years. We met when I was a manager for a commercial photographer. When she was styling food, it looked great, but none of it was edible in the end because it was sitting for hours or stabilized with non-food ingredients. Then there were the imposters, like mashed potatoes stirred with food coloring to represent ice cream. It was always fun to watch her work her studio magic, but on this day, I was glad she switched over to food we could actually eat.
