The bergamot orange, which is not to be confused with its larger and more well-known citrus cousins, is believed to be a hybrid of the sweet lemon and bitter orange. Its name is thought to originate from the Italian city of Bergamo, where the fruit was first cultivated in the 18th century. While its exact origins remain somewhat elusive, it is believed that bergamot oranges may have originated in Southeast Asia, likely in regions spanning from India to Malaysia.

The fruit-bearing bergamot trees thrive in subtropical climates, favoring regions with mild temperatures and adequate rainfall. The primary cultivation of bergamot oranges for essential oil production occurs in countries such as Italy, particularly in the Calabria region, as well as in parts of France, Ivory Coast, and the Ivory Coast. The fruit's distinctive aroma and the oil's versatility make bergamot a sought-after ingredient in the perfume, cosmetics, and food industries.

Bergamot oil is extracted from the fruit's peel through a cold-press extraction method. The peel contains numerous oil sacs, and upon pressing, these sacs release the fragrant oil. The resulting oil is pale green to yellow in color, with a fresh, sweet, and citrusy aroma that is both invigorating and calming.

The chemical composition of bergamot oil is quite diverse, encompassing compounds such as limonene, linalool, and γ-terpinene. However, bergamot oil's most distinctive compound is bergapten, a photosensitive compound that can cause skin sensitivity when exposed to sunlight. For this reason, it is essential to exercise caution when using bergamot oil topically and to opt for bergapten-free or bergapten-reduced versions for skincare applications.