Olive (Olea europaea) has been held in high esteem for thousands of years. Olive leaf and olive oil are both popular remedies. The olive plant is grown in almost all of the southern European countries and throughout the entire Mediterranean region. Today, olive is cultivated in many other regions of the world as well. It is a member of the Oleaceae family.
Olive leaf contains oleuropein and flavonoids. Olive leaf has anti-bacterial, anti-viral, and antioxidant activities. It also helps lower blood pressure.
Olive oil contains the monounsaturated fatty acid oelic acid, palmitic acid, and linoleic acid. The phenolic compounds in olive oil possess antioxidant and cholesterol-lowering activities. It has been used for cardiovascular disease and liver and gallbladder problems.
Food Sources There have been no reported adverse reactions associated with olive.
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Cautions There have been no reported adverse reactions associated with olive.