This weekend I’ll be re-introducing one of my more popular soaps, a pure, unscented olive oil bar. This was one of the very first soaps I ever made and it has always been received favourably by customers, but it got placed on the back burner over the last few years while I got caught up with work, studying and learning more about perfume-making, and also perfecting the formula for the sugar cane syrup soaps. As much as I wanted to, I was unable to get around to making it.
But this Saturday at Hastings Farmers Market at the Artsplash Centre from 9 am to 1 pm, I’m pleased to say that I’ll have a few bars on hand for sale for the very first time in years.
I’ve also improved on the original formula slightly by adding some sodium lactate. Sodium lactate is a relatively new and very highly recommended ingredient for soap makers. It’s naturally derived from the fermentation of sugars found in corn and beets. In food it is used as a preservative, but in cold-process soap making it makes the bar harder, longer-lasting and it also adds a creamier texture to the lather. I’ve definitely noticed these favourable differences when I tested the soap.
Other than that, all ingredients stay true to the simple, minimalist nature of the original soap containing over seventy percent olive oil.