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Olive
CautionOlivenbaum · (Olea europaea)
Olive family (Oleaceae)
Description
Gnarled, centuries-old trunks define the olive tree's presence across Mediterranean landscapes, where it is valued for both its fruit and its silvery-green leaves. The leaves are gathered between May and August and contain the bitter compound oleuropein (1–8%) as their main constituent, alongside hydroxytyrosol, oleic-acid-rich fats and various flavonoids. As tea or tincture, olive leaf is traditionally used to support circulation and the urinary tract; the olive oil itself has also been studied clinically for positive effects on circulation, digestion and skin. Important: olive leaf preparations can lower blood pressure, so combining them with antihypertensive medication carries a risk of additive hypotension with dizziness — they are not a substitute for medically prescribed therapy. Olive oil itself is generally very well tolerated as a food; the polyphenol health claim recognised by EFSA, however, applies only to oils with a documented hydroxytyrosol content, not to olive oil in general.
Traditional olive leaf tea for supportive use in mildly elevated blood pressure and as a mild aquaretic — oleuropein is considered the principal active compound.
Preparation & dosage
OLIVE LEAF INFUSION (Oleae folium): 1–2 g (~1–2 tsp) dried chopped olive leaves in 200 ml boiling water, covered, steep 10–15 min, strain. 2–3 cups daily between meals. Traditional use for mild supportive blood pressure management and mild aquaretic (diuretic) effect. Onset only after 2–3 weeks of continuous use. Not a substitute for prescribed antihypertensives; monitor blood pressure regularly. Persistently elevated blood pressure requires medical assessment.
- Dry amount
- 1–2 g
- Doses per day
- 3×
- Max duration
- 4 weeks
Olive leaf tincture as a more concentrated alternative to infusion — traditionally used for mildly elevated blood pressure and general immune support.
Preparation & dosage
OLIVE LEAF TINCTURE (1:5 in 40–45 % ethanol): 2–4 ml (~40–80 drops) 3× daily, diluted in water, between meals. Standardised commercial tinctures (adjusted for oleuropein) are preferred over home preparations. Onset after 2–4 weeks. When co-administering antihypertensives, monitor blood pressure more frequently — additive effect possible. Due to ethanol content, do not use in alcohol dependence, severe liver disease or epilepsy.
- Liquid amount
- 2–4 ml
- Doses per day
- 3×
- Max duration
- 4 weeks
Extra virgin olive oil as functional food — EFSA-authorised health claim: protects LDL particles from oxidation (20 g/day, at least 5 mg hydroxytyrosol derivatives).
Preparation & dosage
EXTRA VIRGIN OLIVE OIL (Oleae oleum virginale): 20 g (~2 tbsp) extra virgin olive oil daily as part of the diet. EFSA health claim (EFSA 2011 NDA Panel, EFSA Journal 9(4):2033): 20 g/day extra virgin olive oil containing at least 5 mg hydroxytyrosol and its derivatives per 20 g protects LDL cholesterol particles from oxidative damage. Authorised only for oils meeting this polyphenol threshold — not a blanket claim for all olive oils. Prefer cold-pressed (first pressing); refined olive oil contains significantly fewer polyphenols. Mildly laxative when taken on an empty stomach (1–2 tbsp in the morning) — traditional use for constipation.
Extra virgin olive oil as skin care and salve base — emollient, re-fattening; traditionally for dry skin, wound care and infant skin care.
Preparation & dosage
OLIVE OIL SALVE / SKIN CARE: Apply pure extra virgin olive oil thinly to dry, irritated or cracked skin, massage gently and allow to absorb. Alternatively as base for home-prepared herbal salves (e.g. with calendula). Infant care: thin application of undiluted olive oil on sore areas (nappy region) — traditional practice, well tolerated. Consult dermatologist for chronic skin conditions (eczema, psoriasis). Do not apply to open, infected wounds.
Table olive varieties as part of the Mediterranean diet — cardioprotective association documented by the PREDIMED trial; oleuropein debittering required.
Preparation & dosage
TABLE OLIVES / KITCHEN: Ripe black or semi-ripe green olives are debittered before eating due to bitterness (oleuropein) — by soaking in water, brine or lye; natural brine-cured olives take several weeks. Commercial ready-to-eat olives in oil or brine can be consumed directly. As part of the Mediterranean diet, associated with documented cardioprotective effects (PREDIMED trial). Dietary ingredient, not a medicinal preparation per se. Olive kernel oil is food-grade but lower in polyphenols.
Folk olive leaf compress for mild skin inflammation and rheumatic complaints — mild external use with limited evidence.
Preparation & dosage
OLIVE LEAF COMPRESS: Place fresh or briefly scalded olive leaves (warmed 2–3 min in hot water) on a clean cloth, apply warm to affected skin or aching joint, leave for 15–20 min. Folk use for mild skin inflammation, insect bites and rheumatic joint pain. Scientific evidence for topical efficacy in humans is limited; in vitro studies show antioxidant and mild antimicrobial activity of oleuropein extracts. Seek medical evaluation for severe or persistent complaints.
Folk olive leaf bitter tea for stimulating digestion and bile flow — oleuropein acts as a bitter reflex stimulant.
Preparation & dosage
OLIVE LEAF BITTER TEA: 1–2 g dried olive leaves in 200 ml boiling water, steep 8–10 min, strain. 1–2 cups daily before meals. Folk use for stimulating bile flow and digestion (cholagogue effect) and in mild dyspeptic complaints. Bitter-tasting oleuropein reflexively stimulates digestive secretions. Evidence based on traditional transmission and pharmacological in vitro data; clinical studies for this indication are lacking. Avoid in gallstones without medical advice.
- Dry amount
- 1–2 g
- Doses per day
- 2×
- Max duration
- 3 weeks
Olive leaf extract (powder/capsule) as food supplement for general immune support — traditional, without EMA monograph for this indication.
Preparation & dosage
OLIVE LEAF POWDER / CAPSULES: Dried olive leaves finely ground can be taken as powder in capsules (commercial food supplements) — typical daily dose of standardised products: 500–1000 mg extract (standardised to 20 % oleuropein). Folk use for general immune support and mild feverish colds. Clinical studies suggest immunomodulatory effects, but no EMA or ESCOP monograph exists for this indication. No medicinal health claim proven under EU law; supplement, not medicinal product. Prefer commercial standardised products for consistent potency.
IMPORTANT — OLIVE LEAF PREPARATIONS: Olive leaf tea and tincture can lower blood pressure. Additive hypotension risk (dizziness, fainting) when combined with antihypertensive drugs — monitor blood pressure more frequently. Olive leaf preparations are NOT a substitute for medically prescribed antihypertensives. Persistently elevated blood pressure (>140/90 mmHg) always warrants medical evaluation first. OLIVE OIL: Generally very well tolerated — no toxicological concern as a food. EFSA polyphenol health claim applies only to oils with documented hydroxytyrosol content (at least 5 mg/20 g), not to all olive oils. High-dose olive leaf extracts (supplements) can cause gastrointestinal discomfort in sensitive individuals.
⏱ Max continuous use: 4 weeks
Olive oil as a food is considered safe in pregnancy and lactation. Olive leaf tea and tincture at therapeutic doses: not recommended due to lack of safety data — blood pressure-lowering effect may be undesirable. Culinary amounts (small quantities of olive leaves in food) are considered safe.
Olive oil as food is safe. Therapeutic olive leaf preparations should be avoided due to lack of data — transfer of oleuropein into breast milk insufficiently studied.
Olive oil as food and for external skin care (incl. infants) is safe. Therapeutic olive leaf teas and tinctures for children under 12: not recommended — insufficient safety data. High-dose olive leaf extract capsules not for children.
Drug interactions
Antihypertensiva (ACE-Hemmer, Calciumantagonisten, Betablocker, Diuretika, Sartane)
Olive leaf extracts (oleuropein, hydroxytyrosol) have vasodilating properties and inhibit angiotensin-converting enzyme (ACE) in vitro. Additive blood pressure-lowering effect possible with antihypertensives — risk of hypotension, dizziness, syncope. Monitor blood pressure more frequently; dose adjustment in consultation with physician may be needed.
Antidiabetika (Metformin, Sulfonylharnstoffe, Insulin)
Animal and in vitro studies show blood glucose-lowering properties of oleuropein (improved insulin sensitivity, alpha-glucosidase inhibition). Theoretical risk of additive hypoglycaemia with antidiabetics. Monitor blood glucose more frequently; dose adjustment may be needed.
Antikoagulantien und Thrombozytenaggregationshemmer (Warfarin, Phenprocoumon, ASS, Clopidogrel)
Olive oil polyphenols (hydroxytyrosol, oleocanthal) show mild antiplatelet-aggregatory effects in vitro and in animal models. Clinical relevance at dietary doses is low; potentially relevant at therapeutic olive leaf extract doses. Monitor INR/coagulation parameters more frequently when combined with anticoagulation.
Contraindications
- Hypersensitivity to olive tree (Olea europaea) or other Oleaceae; olive pollen is a known allergen (cross-reaction possible).
- Known hypotension (low blood pressure) — olive leaf preparations may further lower blood pressure.
- Biliary tract disorders, gallstones — cholagogue effect of olive leaf bitter tea is contraindicated without medical evaluation.
- Pregnancy and lactation (therapeutic olive leaf doses) — avoid due to lack of safety data.
Harvested part: leaves
- Time of day:
- On a dry, windless morning after dew has evaporated (9–11 am). Prefer young, light-green leaves from current-year shoots — they contain the highest oleuropein content. Older dark-green leaves can also be harvested but have lower constituent levels. Year-round harvest possible in Mediterranean regions; spring (March–June) preferred.
- Drying:
- Strip leaves individually from branches (do not dry branches — slows drying). Spread in a single layer on drying screens or cloths. Dry in shade with good air circulation, maximum 35 °C — higher temperatures degrade oleuropein. Drying takes 5–10 days. Ready-dried leaves: matt, slightly curled, characteristically bitter-aromatic smell. Store airtight in dark glass containers, protect from light and moisture, use within 12 months.
- Storage:
- 12 months — Dark, airtight, dry and cool (below 20 °C). Oleuropein degrades rapidly with light or moisture exposure. After 12 months, bitterness markedly diminishes — harvest or purchase fresh.
- Time of day:
- Olive harvest morning to midday. Harvest timing determines aroma and polyphenol content of the oil: early harvest (September/October, green to violet fruit) produces a fruity-bitter, polyphenol-rich oil (higher oleocanthal and hydroxytyrosol). Late harvest (November/December, black fruit) gives higher yield but milder, lower-polyphenol oil. For home harvest: pick by hand or comb off (place nets beneath), avoid using windfallen ground fruit — process immediately or have cold-pressed.
- Drying:
- Freshly harvested olives should NOT be dried — for oil: have cold-pressed immediately (within 24 h); for table olives: soak in water, brine (8–10 % NaCl) or lye to debitter oleuropein (duration: weeks to months depending on method). Home oil extraction without press: finely chop olives, press in cheesecloth — low yield but feasible. Dried black olives: some traditional cultivars are rolled in salt and air-dried (wrinkled olives) — very bitter, high salt content.
- Storage:
- 18 months — Extra virgin olive oil: dark, cool (14–18 °C), airtight. Use within 18 months of harvest — polyphenol content decreases over time and with light exposure. Never in the refrigerator (flocculation, reversible but condensation problem). Table olives: stored in brine or oil airtight, keep cool.
- OleuropeinGlycosideContent: 1-8 %Leaf
The main secoiridoid bitter compound and principal active constituent of olive leaf. Vasodilating, mildly antihypertensive (ACE inhibition in vitro), antioxidant, mildly antimicrobial and immunomodulating. Hydrolysed to hydroxytyrosol and elenolic acid (metabolically active breakdown products). Highest concentration in young leaves; barely detectable in the oil itself.
- Hydroxytyrosol (3,4-Dihydroxyphenylethanol)Phenolic acidContent: 0.1-0.5 %Fruit
Main polyphenol in extra virgin olive oil and breakdown product of oleuropein. EFSA health claim: hydroxytyrosol and its derivatives protect LDL cholesterol from oxidative damage (20 g oil/day with at least 5 mg of these compounds). Strongest antioxidant activity among olive polyphenols; hydrophilic and well bioavailable.
- OleocanthalPhenolic acidContent: 0.005-0.05 %Fruit
Phenolic secoiridoid found exclusively in extra virgin olive oil; responsible for the characteristic throat-scratching sensation on swallowing. Inhibits COX-1 and COX-2 similarly to ibuprofen — anti-inflammatory in vitro. Clinical studies in humans are limited. Content is highly cultivar-dependent (higher in early-harvested green olives).
- Ölsäure (Oleic acid, C18:1 omega-9)OtherContent: 55-83 %Fruit
Main constituent of olive oil — monounsaturated fatty acid. Lowers LDL and raises HDL cholesterol when substituted for saturated fats. Foundation of the cardioprotective Mediterranean diet effect. High oleic acid content correlates with oxidative stability of the oil. Not specific to olive oil — also dominant in rapeseed and avocado oil.
- Oleuropeosid-Aglykone (Elenolsäure, Oleoside)BitterContent: 0.5-3 %Leaf
Secoiridoid aglycones and intermediate products of oleuropein degradation. Contribute to the overall bitter activity of olive leaf and have independent biological activities (antioxidant, antiviral in vitro). Together with oleuropein they form the characteristic phytochemical signature of Oleae folium.
- Flavonoide (Luteolin, Apigenin, Rutin, Quercetin-Glykoside)FlavonoidContent: 0.3-1 %Leaf
Luteolin and its glycosides are the dominant flavonoids in olive leaf. Antioxidant, mildly anti-inflammatory and capillary-protective. Synergistically complement the antioxidant effect of oleuropein. In extra virgin olive oil, flavonoids are present only in very small amounts.
- Triterpene (Oleanolsäure, Ursolsäure, Maslinensäure)OtherContent: 0.2-1 %Leaf
Pentacyclic triterpenes of the oleanane series. Maslinic acid is specific to Olea europaea. In vitro antiproliferative, hepatoprotective and mildly antidiabetic. Oleanolic and ursolic acids also found in many other plants — maslinic acid most relevant for olive leaf specificity.
- Tocopherole (alpha-Tocopherol / Vitamin E)VitaminContent: 1-25 mg/100 gFruit
Extra virgin olive oil contains 1–25 mg alpha-tocopherol per 100 g, depending on cultivar. Fat-soluble antioxidant; protects the oil from oxidation and contributes to overall antioxidant capacity. Together with polyphenols, co-responsible for the oxidative stability of the oil. Not a specific quality marker for olive oil alone.
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- [3]MonographEFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) — Scientific Opinion on the substantiation of a health claim related to polyphenols in olive and protection of LDL particles from oxidative damage, EFSA Journal 2011; 9(4):2033(accessed: 2026-05-21)
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