Evidence exists that rose oil was prepared as early as 400 B.C. by macerating the petals in olive oil. What makes Turkish Rose Oil the world standard is the effect of climate, soil, altitude and other such aspects of ‘terroir,’ as well as a painstaking distillation process wherein about 60,000 roses are used to make a single ounce of oil. Rose water is a by-product obtained during this distillation and is used heavily in Middle Eastern cuisine, especially in sweets such as nougat, marzipan and baklava. In both East and West, rose water is often added to lemonade for a refreshing summer drink and to cocktails or liqueurs, such as Italian rosolio.