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Ozonated Oils™ News

Summertime Heat
Each year we suspend our Ozonated Olive Oil and Liquid Ozonated Olive Oil distribution from
June 28 through to September 24. Ozonated Olive Oil is best kept in a cold state. We have found that trying to ship the product is difficult in the summer heat, and to alleviate this problem, we suspend our distribution during the North American summertime.

Bulk OOO Options
We now offer Ozonated Oils™ in a 2kg and 4kg Jar in addition to the 2kg Cube and 5kg Brick. For most clients, the wide-mouth jars are easier to handle and reseal for storage - less time, less mess. Please contact us with any questions regarding these options.

Ozonated Olive Oil Tip
Always keep your Ozonated Olive Oil and Liquid Ozonated Olive Oil (OOO/LOOO) refrigerated.

Ozonated Oils

Canada/USA Toll-Free:



125 Willow Ridge Manor SW
Black Diamond, AB, T0L 0H0, Canada


Welcome to Ozonated Oils

Ozonated Olive Oil is made by bubbling highly concentrated ozone gas produced from medical grade oxygen through pure cold pressed, organically grown extra virgin olive oil.

While the description of the production process is relatively very simple, technical problems associated with the commercial scale production proved to be quite challenging. Our first test samples of Ozonated Olive Oil were made in 1993/94 and Ozonated Olive Oil from our production started to be sold in 1995.

Today we deliver to our clients high quality Ozonated Olive Oil (OOO) and Liquid Ozonated Olive Oil (LOOO) produced by a precisely controlled process developed by our team. Main focus is on maintaining consistent quality and purity of the final product without the use of any stabilizers, colours and/or any other additives.

We offer to our clients variety of packaging options, including 2kg and 5kg bulk packaging, easy on-line ordering and payment processing using all major credit cards.

We invite you to review our web site and to try our Ozonated
Oils™ .....

Ozonated Oils™ Team

Hours & Days of Operation
8:30 am - 5:00 pm M.T.
Monday - Friday



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