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Olive (Olea europaea)Digestive

Olive (Olea europaea)

Overview

Olive (Olea europaea) is a small evergreen tree, typically 33 ft (10 m), with grayish bark, leathery leaves, and green fruit maturing to black. The leaves are mildly hypotensive, and olive oil (pressed from the fruit) is prized for its nutritional benefits—particularly in improving cardiovascular health and lowering cholesterol.

Traditional uses & properties

Antiviral & Hypotensive (Leaves): Can aid mild hypertension and some viral infections, though antimicrobial effects are mild. Nutritious & Cholesterol-Lowering (Oil): High in oleic acid (a monounsaturated fat), supports healthy lipid profiles and gallbladder function. Liver & Digestive: Lemon juice with olive oil is a traditional approach for gallstones; the oil supports overall digestive health.

Preparations & dosage

TINCTURE

Dried leaf (1:5, 60% alcohol); 2–3 ml (0.2–0.6 tsp.) 3 times daily

STANDARD INFUSION:

4–8 ounces 1–4 times daily

CAPSULE

500–1,000 mg, 2 times daily with meals

Safety & precautions

None Known: Generally recognized as safe in normal dietary amounts. Essential Oil: Rarely used from olives specifically; caution if using specialized extracts or medicinals.

Habitat

Predominantly from the Mediterranean, olive trees prefer sunny, temperate climates with well-drained soil. The leaves can be collected throughout the year, while the fruit is harvested in late summer or autumn.

Traditionally used for

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