Olive Shea Bar
Olive Shea Bar
The one underneath all the others.
Madaba olive oil, almost on its own.
Every KON bar starts here — olive oil pressed in Madaba, shea butter, sweet almond, a little castor for the lather. The other five add a botanical on top. This one doesn't.
Barely scented: lavender and vanilla with sweet orange across the top, frankincense underneath. Enough to smell like something, not enough to announce itself. Dense, slow lather. Leaves skin feeling soft.
Made in small batches, cut by hand, cured for four weeks. Vegan, palm-oil-free, cruelty-free. 95g.
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Vegan · Palm-oil-free · Cruelty-free · No synthetic fragrance · Handmade in Jordan
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Aroma: Lavender, vanilla, sweet orange — soft, quiet, barely there
Character: Plain. The base recipe.
Hero botanicals: Olive oil, shea butter, sweet almond
Origin: Madaba, Jordan
Weight: approx. 95g
Madaba olive oil — The base of the bar, pressed in Madaba. Makes a mild, conditioning soap with a low, dense lather. In this bar it's the whole point rather than a foundation.
Shea butter — Richness. Why the bar feels cushioned rather than squeaky.
Sweet almond oil — Softness alongside the shea.
Lavender oil — The quiet top note. A fraction of what's in the Lavender Bar.
Vanilla extract — Warmth underneath.
Sweet orange oil — Lifts it so it doesn't sit flat.
Frankincense oil — Resinous Levantine backbone. The through-line across all KON bars.
Castor oil — Lather. A small amount does a lot.
Kaolin clay — Silkiness and slip on the skin.
Mica — Mineral colour. That's the whole colour story — nothing else.
Made only with plant oils, botanical extracts, and mineral color.
Olea Europaea (Olive) Oil, Aqua (Water), Cocos Nucifera (Coconut) Oil, Butyrospermum Parkii (Shea) Butter, Sodium Hydroxide**, Prunus Amygdalus Dulcis (Sweet Almond) Oil, Ricinus Communis (Castor) Seed Oil, Kaolin (Clay), Sodium Citrate, Lavandula Angustifolia (Lavender) Oil, Vanilla Planifolia (Vanilla) Fruit Extract, Tocopherol (Vitamin E), Sodium Lactate, Rosmarinus Officinalis (Rosemary) Extract, Mica, Citrus Aurantium Dulcis (Sweet Orange) Oil, Cananga Odorata (Ylang Ylang) Oil, Boswellia Carterii (Frankincense) Oil.
** Used for saponification and is not present in the final product.
Wet the bar and work it between your palms for a few seconds — olive oil soap lathers low and slow, so give it a moment before it blooms. Then across the body, or over the hands at the sink.
This is the one to keep by the sink if you don't want the room to smell of anything in particular. It's also the one to start with if you're not sure which of the six you'd like.
Keeping it: stand it on a draining dish where air can get underneath. An olive oil bar that dries out between washes will last weeks longer than one sitting in a puddle.
Is this unscented?
No, but close. There's lavender, vanilla and sweet orange in small amounts — enough to smell like something rather than nothing. If you want no scent at all, this isn't it.
How is it different from the other bars?
It's the same base. The other five add a botanical — rose, lavender, matcha, ginger, frankincense — and this one stops before that step. Same olive oil, same four weeks, less on top.
Which bar should I start with?
This one, if you're undecided. It's the most straightforward of the six and it tells you what the base actually feels like.
How long does a bar last?
It depends almost entirely on whether you let it dry out between uses. On a draining dish with air underneath, a bar lasts considerably longer than one sitting in water. That single habit makes more difference than anything else.
Why olive oil?
It's the tradition this soap comes from, and it makes a milder, denser bar than the palm and tallow blends most bar soap is built on. It also lathers lower — that's the trade, and we think it's the right one.
Can I use it on my face?
It's a body and hand bar. That said — I've used it on my face daily for months. Everyone's skin is different, so patch test first. — Rudi, founder
Where does it ship from?
Made in Jordan, shipped from California.
The base recipe
Olive oil soap has been made in this part of the world for centuries: olive oil first, cooked in an open pot, poured out to set, then left alone to cure. Nothing added that didn’t need to be there.
This is that bar, made one at a time in its own mould. The olive oil is pressed in Madaba. The rest of the range is this recipe with something else on top.