Apricot kernel oil is a favorite in facial oil recipes thanks to its silky, lightweight feel and its soft, satin finish. It glides easily, absorbs at a comfortable pace, and has almost no scent of its own, so it lets other ingredients shine. Here is how it is made, how it compares with other popular carrier oils, and how to use it in a simple facial oil routine.
Quick answer: Apricot kernel oil is pressed from the seeds inside apricot pits (Prunus armeniaca). It is pale gold, nearly odorless, and has a light, silky texture that spreads easily and leaves a soft, satiny finish rather than a greasy one. It is rich in oleic and linoleic fatty acids, which gives it a feel similar to sweet almond oil but slightly lighter. Makers use it as a base for facial oils, body oils, massage blends and DIY skincare.
What Apricot Kernel Oil Feels Like
The defining trait of apricot kernel oil is its texture. It sits in the middle of the carrier oil spectrum: lighter than avocado or castor, a touch richer than grapeseed. When you smooth it over skin it feels fluid and velvety, then settles into a soft finish that leaves skin feeling smooth without a heavy film. Its scent is faint and slightly sweet-nutty, so it will not compete with essential oils or other aromatic ingredients.
- Color: pale golden and clear
- Scent: very mild, faintly nutty
- Texture: light, fluid and silky
- Finish: soft and satiny, not greasy
How Apricot Kernel Oil Is Made
After apricots are harvested, the hard pits are cracked open to reveal a small, almond-like kernel. Those kernels are pressed to release the oil, which is then filtered for clarity. Cold pressed versions are made without added heat, which helps keep the oil’s natural color and faint aroma. Our carrier oils 101 guide explains why the base oil you choose shapes the whole feel of a blend.
Apricot Kernel vs Sweet Almond, Jojoba and Rosehip
Apricot kernel oil is often compared with other facial-oil favorites. Here is how they differ in feel:
- Sweet almond: very similar fatty acid makeup, but slightly richer and more cushiony
- Jojoba: technically a liquid wax; lighter and more skin-like, with a quick, dry finish
- Rosehip: a dry oil with a faint earthy scent and a glowy look
- Apricot kernel: the silky middle ground, smooth and easy to spread
Many makers combine them. A blend of apricot kernel with jojoba oil feels light and balanced, while adding a little organic rosehip oil brings a glowy finish. You can explore more textures in our carrier oils collection or read the jojoba texture spotlight.
How to Use Apricot Kernel Oil in a Facial Oil
Facial oils work best in small amounts. Warm two or three drops between your fingertips and press them gently onto clean, slightly damp skin, then let the oil settle for a minute before makeup. For a simple custom blend, mix two parts apricot kernel with one part jojoba in a small dropper bottle. If you enjoy a light scent, a single drop of lavender in a full ounce of base oil is plenty. Store the bottle in a cool, dark place and use it within about a year for the freshest feel. As with any new product, patch test first, and skip it if you are sensitive to nuts or kernels.
Frequently Asked Questions
Is apricot kernel oil greasy?
No. It is a light, fluid oil that absorbs at a comfortable pace and leaves a soft, satiny finish rather than a slick or heavy feel.
Does apricot kernel oil have a scent?
It has a very faint, slightly nutty scent that is barely noticeable once applied, which makes it a good base for essential oil blends.
Can I use apricot kernel oil instead of sweet almond oil?
Yes. The two have a similar feel and are often swapped in recipes; apricot kernel is just a little lighter and silkier.
If you want a facial oil base that feels smooth, light and easy to use every day, apricot kernel oil is a reliable pick. Try our Apricot Kernel Carrier Oil on its own or blended with jojoba to find your ideal texture.
Essential oils are highly potent. Always dilute them in a carrier oil before they touch skin, patch test first, keep them away from eyes, and never ingest them.
