Olive Leaf

Latin Name: Olea europaea
Herb Class/Action: Healthy Inflammatory Response Support, Astringent, Nutritive, Digestive Tonic
Parts Used: Leaves, fruit, oil
Flavors: Leaf: bitter | Fruit: sweet, salty
Energetics: Leaf: cooling, drying | Fruit: warming, moistening
Traditional Benefits: Circulatory support, heart support, immune support, digestive support, lung support

Olive Leaf is one of the world’s oldest plant allies, revered since ancient times by the Egyptians and Greeks for its ability to support immune function, digestion, and circulatory health.

Beyond its delicious fruit and oil, olive is truly an all-around beneficial plant. The Mediterranean diet, which relies heavily on olive oil, is renowned for its cardiovascular benefits and its role in promoting longevity. However, it’s the olive leaf, a lesser-known part of the plant, that holds remarkable medicinal potential.

While olives and olive oil have been used for over 3,000 years in both culinary and medicinal applications, olive leaf wasn’t fully incorporated into herbal traditions until the 1600s. Ancient Egyptians and Greeks used olive leaf extract for its restorative properties, but it became more widely recognized for its specific health benefits only after its properties were studied in depth.

English herbalist John Gerard’s 1633 writings highlighted olive leaves and buds as powerful supporters of the body’s essential functions. The active compound oleuropein, found in both olive leaves and olive oil, is credited with the plant’s antioxidant effects, which support glycemic, cardiovascular, and immune health.

Today, olive leaf is valued for its ability to support the microbiome and digestive health. It helps maintain the delicate balance of the gut, promoting overall well-being by supporting the symbiosis required for optimal digestion and immunity.

As Thomas Jefferson once said, “The olive tree is surely the richest gift of Heaven,” a testament to the abundant and far-reaching benefits this ancient plant offers.