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Olive Leaves 100 g, 50 g, 25 g


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Olive Leaves – 100 g ($11.99), 50 g ($8.99), 25 g ($6.99)


Research and clinical experience suggest that olive leaf extract is beneficial in treating conditions caused by viruses, retroviruses, bacteria, or protozoa. The olive leaf appears to have limited antiviral activity. It has the ability to interfere with critical amino acid production for viruses; it can contain viral infection by inactivating viruses through preventing virus budding or assembly; and it has the ability to penetrate infected cells and stop viral replication there. Olive leaf extract is also effective against bacteria, yeast strains, and fungi that produce conditoxin and other microtoxins that may contribute to chronic fatigue and immune dysfunction syndromes. It is also effective against parasites, both protozoa and worms.

Heart disease and high blood pressure. The powerful antioxidant properties of the olive leaf help protect the heart and circulatory system from free-radical damage. A 1994 experiment found that oleuropein inhibited the oxidation of low-density lipoprotein (LDL, or “bad”) cholesterol, which has been connected to various heart problems. Other findings have verified that olive leaf extract can significantly decrease blood pressure. One study found that patients with high blood pressure who took 1.6 grams a day of olive leaf experienced significant decreases in blood pressure, whether they were taking antihypertensive drugs or not. The patients’ blood sugar levels decreased as well.

HIV infection. In cell line studies, Olive leaf has been shown to have anti-HIV properties. Its components affect signaling proteins that slow the growth of HIV.

Yeast infection. Candida are single-celled fungi that live in the bloodstream, releasing powerful poisons and toxins as they multiply. By the time we reach adulthood, virtually all of us play host to Candida albicans. If the immune system becomes suppressed, a yeast overgrowth may result in a deep-seated infection. Symptoms of this can include fatigue, headaches, muscle aches, constipation, diarrhea, gas, itching, vaginal discharge, premenstrual syndrome (PMS), insomnia, eczema, psoriasis, allergies, sinus problems, recurrent colds and flu, indigestion, respiratory problems, asthma, and weight problems. A sixty-day double-blind, placebo-controlled study of thirty subjects found that such symptoms were reduced by more than 50 percent in all of the subjects who took the olive leaf extract, with no apparent side effects.

Recommended Use

Olive leaf extract is available in capsule form. Dosages recommended by health professionals include one or two capsules, totaling 250 to 500 milligrams, daily for preventive purposes. For treating symptoms, the recommended dosage varies with the severity of disease. Some individuals have reported rapid relief from acute infections after taking three or more 500-milligram tablets every six hours. Use of olive leaf can trigger colic among gallstone sufferers, so it should not be used by those who have gallstones. Do not put the herb near the eyes, as it may irritate the surface of the eye. Patients with biliary stones also should avoid this herb. There also have been some reports of runny nose and asthma after taking olive leaf.

Botanical Name: Olea europaea
English: Olive
Unani: Zaitoon
Also, known as: Olbaum, African olive, Olivier, European olive, Olivo, Zaytun, Gan lan shu, Zaytoon, Olibh, Gaam laam syuh, Olijf, Elia, Elaia, Elais, Zaitun, Jaitun, Jalapai, Oliva, Olajfa, Olajbogyó, Oliva, Oribu, Aliv, Julipe, Ollibu, Oleevu, Oli, and Saidun.
Habitat: Mediterranean region
Origin: Spain
Harvested: Cultivated
Parts Used: Leaves

General Information:
Olea europcea, commonly called common olive, is a small, evergreen tree, averaging 20-30 feet or more in bright with a rounded crown. One of the world’s oldest cultivated plants, the olive has shaped both the culture and the landscape of the Mediterranean for thousands of years. Young trees have smooth gray bark, but trunks and branches are rough, somewhat picturesquely with age. It has many thin branches with opposite branchlets and shortly-stalked. The leaves are borne in opposite pairs. The leaves are evergreen, opposite, lanceolate leaves about 3-10 cm long and 0.3 to 3 cm wide, acute, elliptic, entire and smooth. The upper surfing of the leaf is usually grey-green, while the lower surface is silvery to yellowish-green. Each leaf typically grows over a period of two years before being shed The flowers of the olive grow in clusters at the base of the leaves, where the leaf meets the stem of the plant. Each cluster, or inflorescence, typically contains between 15 and 30 tiny, fragrant, white to yellowish-white flowers The flowers of the olive usually form in spring and are pollinated by insects. Two types of flowers may be present hermaphroditic flowers, containing both male and female reproductive parts, and unisexual flowers, containing only male reproductive part. The petals of the olive flower are fused, forming a short tube with four lobes. The well-known fruit of the olive in a fleshy drupe containing a hard stone that encloses the seed and contains a single seed The olive fruit is purple-black when ripe and measures between 0.5 and 4 centimeters in length

Olives from this species are commercially harvested as eating olives and for the production of olive oils. The olive in also planted as an ornamental tree, as well as to control soil erosion and to form firebreaks. An olive branch is a symbol of peace. Many different commercial varieties are grown for fruit production. Olives are not used as a natural fruit because of their extremely bitter taste but are rather consumed either as olive oil or table olives. All parts of the olive tree have been widely used by humans, and this species is said to be the Mediterranean region’s most valuable and versatile crop.

Spain is the largest producer of olives followed by Italy and Greece. These three countries are producing 60% of the world’s total olive production.

How to use:
Hot Infusion
The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in ap or teapot Pour or water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!


Weight 0.25 lbs

25 g, 50 g, 100 g


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