This is our fully ozonated olive oil gel that was ozonated for 21 days with an industrial cold-corona ozone generator and a medical-grade oxygen concentrator.
It is fully saturated with ozone when it has turned into a gel and ozone can no longer be diffused through it.

*These batches sell out quickly. We never have bottles available for more than 3 weeks before a batch sells out. Message us for the most recent gel finishing date or to reserve one of the first bottles of the batch.*

Please see our other listing for partially ozonated olive oil if you prefer it with a liquid consistency. Our partial olive oils are ozonated 14 days.


Shortly after patenting his first ozone generator, Nikola Tesla (in 1900) began marketing an ozonated olive oil to medical doctors. Tesla created his ozonated oil by bubbling ozone through pure olive oil in the presence of a magnetic field for eight weeks. By 1904, ozonated olive oil, also known as Glycozone, began appearing in medical literature, such as "The Medical Uses of Hydrozone and Glycozone", 9th Edition, by New York Chemist Charles Marchland.

Ozone, as a very reactive gas, is difficult to stabilize for long periods of time in a useable form. However, by bubbling ozone through an ozone resistant container ( such as a glass container ), the ozone gas is trapped and begins to react with the oil.

In essence, what is occurring is a catalytic reaction that actually burns the olive oil. One of the resultant compounds is C10H18O3, with the hydrogen and carbon complex. Some of the terpene gas remains trapped within the oil, and some is released into the environment.

While some people may believe that fully ozonated olive oil is an ozone carrier, the oxygen is actually bound and released as a peroxide ( O-O-H bond ). Ozonated olive oil will hold actual ozone gas for a limited amount of time, but in its "free form" state.

How long should olive oil be ozonated for?

The average time, dependant on the type of ozone generator one is using, is about 3 weeks. Once olive oil is completely ozonated, it will actually turn into a nearly clear, gel substance. The smell of ozone being emitted from the olive oil will be noticeable. The final product must be kept refrigerated at all times.

Ozonated oil is actually created by a redox reaction. The ozone literally burns the oil, and three primary, organic peroxides are actually created throughout the entire process. In other words, the first peroxide created reacts a second time to produce a second peroxide, and then finally once again to form C10H18O3. The final process is quite noticeable as the entire substance will turn into a white foam. Once this white foam settles, ozonating any further is pointless, as the original oil is no longer present, and the compounds have been taken to a state that no longer reacts with ozone.

We highly recommend googling Hulda Clark and her wealth of knowledge regarding Ozone and its many uses!

Partially ozonated olive oil maintains the properties and characteristics of olive oil, prized as a fantastic skin conditioner. Since the ozone within the olive oil is still reacting, using partially ozonated olive oil may provide an additional stimulating effect on the skin, and such a formulation, if used shortly after ozonation, makes an excellent general skin conditioner. However, please keep in mind that partially ozonated olive oil does not compare with fully ozonated olive oil for true therapeutic purposes.

This listing is for FULLY ozonated olive oil that has turned into a gel.