Citrus Bliss dōTERRA Essential Oil Blend | 15 ml

Cold-pressed from the peel, with no heat and no solvent, which preserves its freshness. Its very high limonene content makes it one of the brightest oils in the range. It opens the blend on a lively note before the spices take over.

Cold-pressed from the peel, never from the juice: it takes some sixty lemons to fill a 15 ml bottle. Its limonene, by far the main component, gives that clean, immediate aroma everyone recognises. It is one of the most widely used oils in the world.

A natural hybrid born in the Caribbean in the eighteenth century, from a cross between the orange and the pomelo. Its cold-pressed peel yields a bright, faintly bitter scent, less sweet than the other citrus oils. It is what gives the blend its bite.

A demanding citrus that yields fine fruit only under a very particular climate, mainly in Calabria. The peel is cold-pressed, never the juice. Its scent, at once bright and floral, is the most delicate of the whole citrus family.

Harvested at full ripeness, when the skin has turned deep orange. Softer and sweeter than orange, with a floral edge the other citrus fruits do not have. It rounds off the sharpest notes of the blend.

The same fruit as the red mandarin, but picked before it ripens. The still-green skin yields a far brighter oil, almost herbaceous, a long way from its ripe counterpart. Two oils from a single tree, depending on when it is harvested.

Depending on whether it is distilled or cold-pressed, one and the same lime yields two oils of very different character. Its scent, sharper and greener than lemon, stands clearly apart. It brings the blend its most direct note.

A small Asian tree distilled from its berries, barely larger than a peppercorn. Its citral gives a soft lemon scent, somewhere between lemongrass and verbena. It carries the citrus notes of the blend well after they have lifted.

The seed of a tall Amazonian tree, dried and then cured, which is when it develops its scent of cut hay, almond and vanilla. Long reserved for perfumery, it is among the most enveloping materials in the repertoire. It gives the blend its gourmand roundness.

The pods smell of nothing at harvest: it is a long scalding followed by months of drying that brings the vanillin into being. Too fragile for distillation, vanilla goes through extraction instead, hence the term absolute. It softens and extends every other ingredient.