Olea europea sativa is an evergreen tree often of great age, native of the Mediterranean region. Olive oil was used as food at least as early as the middle of the fifth millenium BC, as proven by very recent pottery studies of the Gerani Cave in Crete. By contrast, scientific information on the uses of the olive leaf is extremely recent and research is largely still in progress. Hence what follows is a list of traditional and potential uses. Some of the active ingredients are alkaloids like oleoeuropain,hydroxytyrosol, squalene, vauqueline, and elaine, various phenolic compounds, tannins, gallic acid, and the minerals calcium, magnesium, potassium, iron, phosphorus, etc.
- Anti-microbial. Oleuropein appears to have powerful anti-bacterial, anti-fungal and anti-viral properties. Olive leaf extracts have been shown to inhibit a variety of pathogenic organisms including Coxsackie, herpes virus, influenza A, salmonella, staphylococcus, and E coli. Traditional use often involves a 10-minute foot bath in warm water in which 3-4 olive leaves have been placed.
- Antioxidant. The phenolic compounds of olive leaves have been long known to possess antioxidant and free radical scavenging properties, which like many other herbal extracts appear to be more powerful than vitamin E.
- Cardiovascular tonic. Scientific studies of oleuropein show that it has the potential to reduce the blood pressure, increase the blood flow through the coronary vessels, and inhibit or reduce some arrhythmias. Clearly a great deal of work is required including double-blind placebo controlled clinical trials, but the existing research suggests considerable promise as a cardiovascular tonic. Traditionally, about 200g or 7oz of olive leaves are boiled in a liter of water for 10 minutes, the liquid is strained and cooled, and a wine glass of this liquid is taken three times prior to a meal.
- Febrifuge. Traditionally olive leaves have also been used to reduce fever, especially of malaria, which is a recurrent condition of debilitating effects. Studies recently conducted show that vauqueline has indeed such febrifuge effects. In a somewhat more concentrated form than given above (boil for 20 minutes), the olive leaf extract is traditionally used against arthritis and rheumatic fevers.