L'OccitaneAlmond Exfoliating And Smoothing Delicious Paste

L'Occitane - Almond Exfoliating And Smoothing Delicious Paste 7 oz/ 200 mL
L'Occitane Almond Exfoliating And Smoothing Delicious Paste Image 2
$44.00
SIZE 7 oz/ 200 mLITEM 1690262
What it is:
An exfoliating paste with a delicious blend of almond butter, almond oil, crushed almond shells, and sugar crystals to soften and smooth the skin.

What it is formulated to do:
This exfoliating butter offers a gentle yet effective exfoliation of the entire body as it luxuriously melts into your skin. A delicious blend of almond butter and almond oil infused with crushed almond shells and sugar crystals effectively treats skin by eliminating dead skin cells. Skin is left perfectly smooth and soft, and delicately fragranced with the mouthwatering scent of fresh almonds

What it is formulated WITHOUT:
- Parabens
- Sulfates
- Phthalates

What else you need to know:
Massage your body with the Almond Supple Skin Oil or Almond Milk Concentrate after exfoliating with the Almond Delicious Paste to deeply nourish and soften the skin. All L’Occitane products are made with natural ingredients.
Suggested Usage:
-Apply onto damp skin using light massaging movements, always from bottom to top to stimulate skin microcirculation.
-Focus on areas that tend to be rough (heels, knees, and elbows) then rinse.
-The moist texture transforms into light milk when in contact with water.
-Almond Proteins and Lipids

Helianthus Annuus (Sunflower) Seed Oil, Tapioca Starch, Sucrose, Butyrospermum Parkii (Shea) Butter, Octyldodeceth-25, Trihydroxystearin, Laureth-4, Prunus Amygdalus Dulcis (Sweet Almond) Shell Powder, Parfum/Fragrance, Hydrogenated Vegetable Oil, Prunus Amygdalus Dulcis (Sweet Almond) Fruit Extract, Prunus Amygdalus Dulcis (Sweet Almond) Oil, Citrus Aurantium Bergamia (Bergamot) Fruit Oil, Ricinus Communis (Castor) Seed Oil, Rosmarinus Officinalis (Rosemary) Leaf Extract, Ethylhexylglycerin, Tocopherol, Limonene, Coumarin, Linalool, CI 77891/Titanium Dioxide, CI 77492/Iron Oxides.
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