Oval Bars of Marseilles Soap

Soaps from Marseilles owe their legendary reputation to the rich local olive culture, the coconut and palm oils arriving in the harbour of Marseilles, and the lush herbs of the Provence. The family run firm of Rampal began producing soap with an oil content of 72% in 1828 from a recipe that has not changed since then: boiled in copper kettles, the soap mass is ground six times into the finest flakes and compressed into extremely compact bars. Without preservatives, artificial dyes or fragrances.

Marseille soaps have a legendary reputation. They owe it to the vegetable raw materials from the rich local olive culture and the lush herbal flora of Provence as well as to the coconut and palm oils from overseas, which land in the port of Marseille. The family business Rampal has been producing its soap since 1828 according to an unchanged recipe. Cooked with an oil content of 72%, the soap emerges from the copper kettles in the form of a fatty mass. After a grinding process in six passes, the Rampal? press transforms the finest flakes into dense cakes. The soaps are produced without artificial colours and fragrances.