This soft, delicious, creamy butter is extracted via enfleurage.
Colour is white, slight ivory, and odour is nil to light oily
Glass plates in a frame called a chassis are covered with highly purified and odorless vegetable oil and the petals of the botanical matter that are being extracted are spread across it and pressed in. The flowers are normally freshly picked before so encased in their fatty bed.
The petals remain in this greasy compound for a few days to allow the essence to disperse into the compound, where the then depleted petals are removed and replaced with a fresh harvest of petals.
This process is repeated until the greasy mix is saturated with the essence, and needs to be repeated a couple of times until saturation is achieved.
When the mix has reached saturation point the flowers are removed and the enfleurage pomade the oil and fragrant oil then washed with alcohol to separate the extract from the remaining fat, which is then used to make soap.