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MoonDragon's Health & Wellness
Nutrition Basics

Herbs
OLIVES
Italian Olive Fruit, Leaf & Oil

(Olea Europaea)


For Informational Use Only
For more detailed information contact your health care provider
about options that may be available for your specific situation.





  • Olive Description
  • Olive Uses, Health Benefits, & Scientific Evidence
  • Olive Dosage Information
  • Olive Safety, Cautions & Interactions
  • Olive Supplements & Products




  • olive tree, flower & ruit


    OLIVE HERBAL DESCRIPTION

    A SYMBOL OF PEACE & HAPPINESS

    The Olive (Olea europaea), also known as Italian Olive, is a small evergreen tree native to the Mediterranean regions, but has be natrualized to climates as varied as those of Australia, California and Texas. It is a species of small tree in the family Oleaceae, found in much of Africa, the Mediterranean Basin from Portugal to the Levant, the Arabian Peninsula, and southern Asia as far east as China, as well as the Canary Islands, Mauritius and Reunion. The species is cultivated in many places and considered naturalized in France, Corsica, Greece, Cyprus, Albania, Crimea, Egypt, Iran, Iraq, Israel, Italy, Jordan, Spain, Palestine, Syria, Lebanon, Java, Norfolk Island, California and Bermuda.

    The Olive's fruit, also called the Olive, is of major agricultural importance in the Mediterranean region as the source of Olive Oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, forsythia and the true ash trees (Fraxinus). The Olive tree, is short and squat, and rarely exceeds 26 to 49 feet in height. The silvery green leaves are oblong, measuring 1.6 to 3.9 inches long and 0.39 to 1.18 inches wide. The trunk is typically gnarled and twisted.

    The small white, feathery flowers, with ten-cleft calyx and corolla, two stamens and a bifid stigma, are borne generally on the previous year's wood, in racemes springing from the axils of the leaves.

    The Olive fruit is a small drupe 0.39 to 0.98 inch long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that artificially turn them black. Olea europaea contains a seed commonly referred to in American English as a pit or a rock, and in British English as a stone.

    The edible olive has bee cultivated for at least 5,000 to 6,000 years, with the most ancient evidence of Olive cultivation having been found in Syria, Palestine, and Crete. As far back as 3000 BC, olive were grown commercially in Crete. They may have been the source of the wealth of the Minoan civilization. Olive are not native to the Americas. The Spanish colonist brought the Olive to the New World where its cultivation prospered in present-day Peru and Chile. The first seedlings from Spain were planted in Lima in 1560. Olive tree cultivation quickly spread along the valleys of South America's dry Pacific coast where the climate was similar to the Mediterranean. The Spanish missionaries established the tree in the 18th century in California. It was first cultivated at Mission San Diego de Alcala in 1769 or later around 1795. Orchards were started at other missions but in 1838 an inspection found only two olive orchards in California. Oil tree cultivation gradually became a highly successful commercial venture from the 1860s onward.

    There are six natural subspecies of Olea europaea distributed over a wide range:
    • Olea europaea subsp. europaea (Mediterranean Basin)
    • Olea europaea subsp. cuspidata (from South Africa throughout East Africa, Arabia to South West China)
    • Olea europaea subsp. guanchica (Canaries)
    • Olea europaea subsp. cerasiformis (Madeira)
    • Olea europaea subsp. maroccana (Morocco)
    • Olea europaea subsp. laperrinei (Algeria, Sudan, Niger)

    The subspecies maroccana and cerasiformis are respectively hexaploid and tetraploid. Wild growing forms of the olive are sometimes treated as the species Olea oleaster.

    There are hundreds of cultivars of the olive tree (Olea europaea). An olive's cultivar has a significant impact on its color, size, shape, and growth characteristics, as well as the qualities of olive oil. Olive cultivars may be used primarily for oil, eating, or both. Olives cultivated for consumption are generally referred to as table olives.

    Since many olive cultivars are self-sterile or nearly so, they are generally planted in pairs with a single primary cultivar and a secondary cultivar selected for its ability to fertilize the primary one. In recent times, efforts have been directed at producing hybrid cultivars with qualities such as resistance to disease, quick growth and larger or more consistent crops.

    olive leaf


    The Olive Leaf is well known from the ancient days of Moses when the oil was a symbol of goodness and purity and the tree represented peace and happiness. Even though Olive Oil was used frequently in the diet, it was also burned in sacred lamps. The oil is a nourishing demulcent and laxative.. The term "Virgin Olive Oil" is the oil taken from the fruit of the tree by a means that causes no alteration or deterioration of the oil. Extra virgin oil is the best Olive oil you can obtain, but it is also the most costly.

    The Ancient Grecians used the leaves to crown the victor in Olympic games. They also used Olive leaves to cleanse wounds, and the women used Olive Oil on the skin to keep it soft and supple. The Olive Leaf has diuretic, antiseptic, astringent, and anti-microbial properties. In laboratory studies, the active component in Olive Leaf, Oleuropein, has been shown to be an effective antioxidant that enables damaged tissue to better utilize vitamin E





    Olive Flower


    OLIVE USES, HEALTH BENEFITS, & SCIENTIFIC EVIDENCE

    THERAPEUTIC USES

    Scientific studies have shown that Olive Leaves can help treat gout, lower blood sugar and blood pressure levels, and help recover from and/or prevent artherosclerosis. Olive Leaf is also effective in treating strong strains of fungi, viruses, and illnesses caused by bacteria. Olive Leaf cleanses the liver, reduces fevers and chronic fatigue. It has also been used to treat fibromyalgia, malaria, intestinal parasites, botulism, hepatitis, encephalitis, pneumonia, and bladder infections.

    When Olive Oil is used in cooking it can help keep the heart and arteries healthy, and with regular use, is proven to prevent cholesterol buildup in arteries. It also helps protect the digestive tract. In preliminary studies, Olive Leaf extract has shown promise in its ability to inhibit lupus, HIV, herpes, and flu viruses.

    Externally, Olive Oil has a long history of being used as a home remedy for skin care. It has been used alongside Beeswax as a cleanser, moisturizer, and antibacterial agent since pharaonic times. It has been used since ancient times for massage to prevent sports injuries, relieve muscle fatigue, and eliminate lactic acid buildup. Olive oil soothes dry skin and is a good transporter oil for essential oils. It can also be used to treat wounds, hemorrhoids, psoriasis, eczema, dandruff, athlete’s foot, lice, and warts.

    Olive Wood


    OLIVE WOOD

    Olive wood is very hard and is prized for its durability, color, high combustion temperature and interesting grain patterns. Because of the commercial importance of the fruit, and the relatively small size of the tree, olive wood and its products are relatively expensive. Common uses of the wood include: kitchen utensils, carved wooden bowls, cutting boards, fine furniture, and decorative items.

    CUISINE (FOOD) USES

    The well-known green to blue-black fruit of this tree yields a useful, edible oil. Both the oil and the dried green-grayish colored leaves are used in herbal medicine. Olives are harvested in the autumn and winter. In the Northern hemisphere, green olives are picked at the end of September to about the middle of November, and black olives are collected from the middle of November to the end of January or early February. In southern Europe, harvesting is done for several weeks in winter, but the time varies in each country, and with the season and the cultivar.

    Most olives today are harvested by shaking the boughs or the whole tree. Using olives found lying on the ground can result in poor quality oil, due to damage. Another method involves standing on a ladder and "milking" the olives into a sack tied around the harvester's waiste. This method produces high quality oil. A third method uses a device called an oli-net that wraps around the tree trunk and opens to form an umbrella-like catcher from which workers collect the fruit. Another method uses an electric tool, 'the oliviera', that has large tongs that spin around very quickly, removing fruit from the tree. Olives harvested by this method are used for oil.

    Table olive varieties are more difficult to harves, as workers must take care not to damage the fruit. Baskets that hang around the worker's neck are used. In some places in Italy, Croatia, and Greece, olives are harvested by hand because the terrain is too mountainous for machines. As a result, the fruit is not bruised, which leads to a superior finished product. The method also involves sawing off branches, which is health for future production. The amount of oil contained in the fruit differs greatly by cultivar, the pericarp is usually 60 to 70 percent oil. Typical yields are 3.3 to 4.9 pounds of oil per tree per year.

    TABLE OLIVES

    The olive tree, Olea europaea, has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit. Ninety percent of all harvested olives are turned in to oil, while about ten percent are used as table olives.

    Table olives are classified by the IOC into 3 groups according to the degree of ripeness achieved before harvesting:
      1. Green Olives. Picked when they have obtained full size, but before the ripening cycle has begun. Usually shades of green to yellow.

      2. Semi-Ripe or Turning Color Olives. Picked at the beginning of the ripening cycle, when the color has begun to change from green to multi-color shades of red to brown. Only the skin is colored as the flesh of the fruit lacks pigmentation at this stage, unlike that of ripe olives.

      3. Black Olives or Ripe Olives. Picked at full maturity when fully ripe. Found in assorted shades of purple to brown to black.
    There are many types of preparations for table olives depending on local tastes and traditions. The most important commercial examples are:

    Spanish Olives


    Spanish or Sevillian Type (Olives with fermentation). Most commonly applied to green olive preparation. Around 60 percent of all the worlds table olives are produced with this method. Olives are soaked in lye (Dilute NaOH, 2 to 4 percent) for 8 to 10 hours to hydrolyse the oleuropein. They are usually considered "treated" when the lye has penetrated two-thirds of the way into the fruit. They are then washed once or several times in water to remove the caustic solution and transferred to fermenting vessels full of brine at typical concentrations of 8 to 12 percent NaCl (sodium chloride or table salt). The brine is changed on a regular basis to help remove the phenolic compounds. Fermentation is carried out by the natural microbiota present on the olives that survive the lye treatment process. Many organisms are involved, usually reflecting the local conditions or "Terroir" of the olives. During a typical fermentation gram-negative enterobacteria flourish in small numbers at first, but are rapidly outgrown by Lactic acid bacteria species such as Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus brevis and Pediococcus damnosus. These bacteria produce lactic acid to help lower the acidity of the brine and therefore stabilize the product against unwanted pathogenic species. A diversity of yeasts then accumulate in sufficient numbers to help complete the fermentation alongside the lactic acid bacteria. Yeast commonly mentioned include the teleomorphs Pichia anomala, Pichia membranifaciens, Debaryomyces hansenii and Kluyveromyces marxianus. Once fermented, the olives are placed in fresh brine and acid corrected ready for market.

    Greek - Sicilian Olives


    Sicilian or Greek Type (Olives with fermentation). Applied to green, semi-ripe and ripe olives. Almost identical the Spanish type fermentation process, however the lye treatment process is skipped and the olives are placed directly in fermentation vessels full of brine (8 to 12 percent NaCl). The brine is changed on a regular basis to help remove the phenolic compounds. As the caustic treatment is avoided, Lactic acid bacteria are only present in similar numbers to yeast and appear to be outcompeted by the abundant yeasts found on untreated olives. As there is very little acid produced by the yeast fermentation, lactic, acetic, or citric acid is often added to the fermentation stage to stabilize the process.

    Picholine Olives


    Picholine or Directly-Brined Type (Olives with fermentation). Can be applied to green, semi-ripe or ripe preparations. Olives are soaked in lye typically for longer periods than Spanish style (e.g. 10 to 72 hours) until the solution has penetrated three-quarters of the way into the fruit. They are then washed and immediately brined and acid corrected with citric acid to achieve microbial stability. Fermentation still occurs carried out by acidogenic yeast and bacteria, but is more subdued than other methods. The brine is changed on a regular basis to help remove the phenolic compounds and a series of progressively stronger concentrations of NaCl are added until the product is fully stabilized and ready to be eaten.

    Water-Cured Olives


    Water-Cured Type (Olives with fermentation). Can be applied to green, semi-ripe or ripe preparations. Olives are soaked in water or weak brine and this solution is changed on a daily basis for 10 to 14 days. The oleuropein in naturally dissolved and leached into the water and removed during a continual soak-wash cycle. Fermentation takes place during the water treatment stage and involves a mixed yeast/bacteria ecosystem. Sometimes, the olives are lightly cracked with a hammer or a stone to trigger fermentation and speed up the fermentation process. Once debittered the olives are brined to concentrations of 8 to 12 percent NaCl, acid corrected and ready to eat.

    Salt Cured Olives


    Salt-Cured Type (Olives with minor fermentation). Applied only to ripe olives and usually produced in Morocco or Turkey and other eastern Mediterranean countries. Once picked, the olives are vigorously washed and packed in alternating layers with salt. The high concentrations of salt draw the moisture out of olives, dehydrating and shrivelling them until they look somewhat analogous to a raisin. Once packed in salt, fermentation is minimal and only initiated by the most halophilic yeast species such as Debaryomyces hansenii. Once cured, they are sold in their natural state without any additives.[46]

    California Olives


    California or "Artificial Ripening" Type (Olives without fermentation). Applied to green and semi-ripe olives. Olives are placed in lye and soaked. Upon their removal they are washed in water injected with compressed air. This process is repeated several times until both oxygen and lye have soaked through to the pit. The repeated, saturated exposure to air oxidises the skin and flesh of the fruit, turning it black in an artificial process that mimics natural ripening. Once fully oxidized or "blackened", they are brined and acid corrected ready for eating.

    Olive Fruit


    OLIVE NUTRITION

    Olive tree parts, and olive oil, have a number of common phenolic compounds that might possess positive health effect to the human body, as well as a good source of Vitamin E. The processing of olives (fruit) especially affects their phenolic content, but other parts of the plant also contain phenolics, such as leaves and bark.

    The addition of iron salts such as Iron (II) gluconate, as commonly in canned olives, drastically reduces phenolic content, especially hydroxytyrosol. Total polyphenol contents, as measured by the Folin method, are 117 mg/100 grams in black olives and 161 mg/100 grams in green olives, as compared to 55 and 21 mg/100 grams for extra virgin and virgin olive oil respectively. Olive fruit contain several types of polyphenols, mainly tyrosols, phenolic acids, flavonols and flavones, and for black olives, anthocyanins. During the crushing, kneading and extraction of olive fruit to obtain olive oil, the glycosidic oleuropein, demethyloleuropein and ligstroside are hydrolyzed by endogenous Beta-glucosidases, to form aldehydic aglycones. The aglycones become soluble in the oil phase, whereas the glycosides remain in the water phase; fresh cloudy olive oil has the added benefit of containing these water phase phenolics. Lignans are also found in olive fruit and oils.

    Among the phenolics are:
  • Tyrosols (most abundant)
    • Oleuropein 72 mg/100 grams (black) and 56 mg/100 grams (green)
    • Free hydroxytyrosol (3,4-DHPEA) 82 mg/100 grams (black) and 59 mg/100 grams (green)
    • Demethyloleuropein 23 mg/100 grams (black) and 13 mg/100 grams (green)
    • Oleoside (young fruit)
    • Hydroxytyrosol-elenolate
    • Hydroxytyrosol-1-glucoside
    • Hydroxytyrosol-4-glucoside
    • Oleoside-methylester
    • 3,4-DHPEA-EDA in fruit but more in olive oils.
  • Coumaric acids, all 3 types o, m, and p.
  • Anthocyanins -fruit only
    • 3-O-rutinoside
    • Cyanidin 3-O-glucoside
  • Flavonols - fruit only
    • Quercetin 3-O-rutinoside
    • Quercetin 3-O-rhamnoside
  • Flavones
    • Luteolin 7-O-glucoside - major
    • Luteolin
    • Luteolin 6-C-glucoside
    • Apigenin 7-O-glucoside
    • Apigenin 7-O-rutinoside
  • Methyl acetal of the aglycone of ligstroside
  • Beta-hydroxytyrosol ester of methyl malate
  • Verbascoside
  • Sinapic acid
  • Syringic acid
  • Protocatechuic acid
  • 4-hydroxybenzoic acid
  • P-hydroxyphenylpropanoic acid
  • 4-hydroxyphenylacetic acid
  • 3-methoxy-4-hydroxyphenylacetic acid
  • Ferulic acid
  • Caffeic acid


  • GREEN OLIVE NUTRITIONAL ANALYSIS
    Olea europaea

    Nutrition Value Per 100 Grams (3.5 Ounces)
    (Source: USDA National Nutrient Data Base)
    Principle
    Nutrient Value
    Percentage of RDA
         Energy      146 Kcal (609 kJ)      
         Carbohydrates      3.84 g      
         Protein      1.03 g      
         Total Fat      15.32 g      
         Sugars      0.54 g      
         Dietary Fiber      3.3 g      
    Vitamins
    Nutrient Value
    Percentage of RDA
         Vitamin A Equivalent      20 µg      3%
         Beta Carotene      231 µg      2%
         Lutein-Zeaxanthin      510 µg      31%
         Thiamin (B-1)      0.021 mg      2%
         Riboflavin (B-2)      0.007 mg      1%
         Niacin (B-3)      0.237 mg      2%
         Vitamin B-6      0.031 mg      2%
         Folate (B-9)      3 µg      1%
         Choline      14.2 mg      3%
         Vitamin E      3.81 mg      25%
         Vitamin K      1.4 µg      1%
    Electrolytes
    Nutrient Value
    Percentage of RDA
         Sodium      1556 mg      104%
         Potassium      42 mg      1%
    Minerals
    Nutrient Value
    Percentage of RDA
         Calcium      52 mg      5%
         Iron      0.49 mg      4%
         Magnesium      4 mg      1%
         Phosphorus      4 mg      1%
    UNITS
    µg = Micrograms
    mg = Milligrams
    IU = International Units

    Percentages are roughly approximated using US recommendations for adults.
    Source: USDA Nutrient Database


    OLIVE OIL

    Olive oil is a fat obtained from the olive fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps. Olive oil is used throughout the world and is often associated with Mediterranean countries. There are many different olive varieties or olives, each with a particular flavor, texture, and shelf life that make them more or less suitable for different applications such as direct human consumption on bread or in salads, indirect consumption in domestic cooking or catering, or industrial uses such as animal feed or engineering applications.

    Olive oil is the main cooking oil in countries surrounding the Mediterranean Sea. Extra virgin olive oil is mostly used as a salad dressing and as an ingredient in salad dressings. It is also used with foods to be eaten cold. If uncompromised by heat, the flavor is stronger. It also can be used for sauteing.

    The higher the temperature to which the olive oil is heated, the higher the risk of compromising its taste. When extra virgin olive oil is heated above 410 to 421°F, depending on its free fatty acid content, the unrefined particles within the oil are burned. This leads to deteriorated taste. Also, the pronounced taste of extra virgin olive oil is not a taste most people like to associate with their deep fried foods. Refined olive oils are perfectly suited for deep frying foods and should be replaced after several uses.

    Choosing a cold-pressed olive oil can be similar to selecting a wine. The flavor of these oils varies considerably and a particular oil may be more suited for a particular dish. Also, people who like lots of tannins in their red wines might prefer more bitter olive oils. An important issue often not realized in countries that do not produce olive oil is that the freshness makes a big difference. A very fresh oil, as available in an oil producing region, tastes noticeably different from the older oils available elsewhere. In time, oils deteriorate and become stale. One-year-old oil may be still pleasant to the taste, but it is surely less fragrant than fresh oil. After the first year, olive oil should be used for cooking, not for foods to be eaten cold, like salads.

    The taste of the olive oil is influenced by the varietals used to produce the oil from and by the moment when the olives are harvested and ground (less ripe olives give more bitter and spicy flavors - riper olives give a sweeter sensation in the oil). For certain culinary uses, olive oil may be substituted with safflower or sunflower oils, canola oil, peanut oil, sesame oil, or coconut oil.

    CHOOSING AN OLIVE OIL

    Olive Oil Labeling: U.S. Customs regulations on "country of origin" state that if a non-origin nation is shown on the label, then the real origin must be shown on the same side of the label and in comparable size letters so as not to mislead the consumer. Yet most major U.S. brands continue to put "imported from Italy" on the front label in large letters and other origins on the back in very small print. In fact, olive oil labeled 'Italian' often comes from Turkey, Tunisia, Morocco, Spain, and Greece. This makes it unclear what percentage of the olive oil is really of Italian origin.

    Commerical Grading of Olive Oil: All production begins by transforming the olive fruit into olive paste by crushing or pressing. This paste is then malaxed (slowly churned or mixed) to allow the microscopic oil droplets to agglomerate. The oil is then separated from the watery matter and fruit pulp with the use of a press (traditional method) or centrifugation (modern method). After extraction the remnant solid substance, called pomace, still contains a small quantity of oil.

    The grades of oil extracted from the olive fruit can be classified as:
    • Virgin means the oil was produced by the use of mechanical means only, with no chemical treatment. The term virgin oil with reference to production method includes all grades of virgin olive oil, including Extra Virgin, Virgin, Ordinary Virgin, and Lampante Virgin olive oil products, depending on quality.
    • Lampante Virgin Oil is olive oil extracted by virgin (mechanical) methods but not suitable for human consumption without further refining. Lampante is Italian for "lamp", referring to the earlier use of such oil for burning in lamps. Lampante virgin oil can be use for industrial purposes, or refined to make it edible.
    • Refined Olive Oil is the olive oil obtained from any grade of virgin olive oil by refining methods which do not lead to alterations in the initial glyceridic structure. The refining process removes color, odor and flavor from the olive oil, and leaves behind a very pure form of olive oil that is tasteless, colorless and odorless and extremely low in free fatty acids. Olive oils sold as the grades extra-virgin olive oil and virgin olive oil therefore cannot contain any refined oil.
    • Crude Olive Pomace Oil is the oil obtained by treating olive pomace (the leftover paste after the pressing of olives for virgin olive oils) with solvents or other physical treatments, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds. It is then further refined into Refined Olive Pomace Oil and once re-blended with virgin olive oils for taste, is then known as Olive Pomace Oil.

    In countries that adhere to the standards of the International Olive Council (IOC), as well as in Australia, and under the voluntary USDA labeling standards in the United States:
    • Extra Virgin Olive Oil: Comes from virgin oil production only, and is of higher quality: among other things, it contains no more than 0.8 percent free acidity, and is judged to have a superior taste, having some fruitiness and no defined sensory defects. Extra-virgin olive oil accounts for less than 10 percent of oil in many producing countries; the percentage is far higher in the Mediterranean countries (Greece: 80 percent, Italy: 65 percent, Spain 30 percent).
    • Virgin Olive Oil: Comes from virgin oil production only, but is of slightly lower quality, with free acidity of up to 1.5 percent, and is judged to have a good taste, but may include some sensory defects.
    • Refined Olive Oil: Is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams (0.3 percent) and its other characteristics correspond to those fixed for this category in this standard. This is obtained by refining virgin olive oils with a high acidity level and/or organoleptic defects that are eliminated after refining. Note that no solvents have been used to extract the oil, but it has been refined with the use of charcoal and other chemical and physical filters. Oils labeled as Pure olive oil or Olive oil are primarily refined olive oil, with a small addition of virgin-production to give taste.
    • Olive Pomace Oil: Is refined pomace olive oil often blended with some virgin oil. It is fit for consumption, but may not be described simply as olive oil. It has a more neutral flavor than pure or virgin olive oil, making it unfashionable among connoisseurs; however, it has the same fat composition as regular olive oil, giving it the same health benefits. It also has a high smoke point, and thus is widely used in restaurants as well as home cooking in some countries.

    Retail Grades - United States (USDA)

    As the United States is not a member, the IOC retail grades have no legal meaning there, but as of October 25, 2010, the USDA established new Standards for Grades of Olive Oil and Olive-Pomace Oil, which closely parallel the IOC standards:
    • U.S. Extra Virgin Olive Oil for oil with excellent flavor and odor and free fatty acid content of not more than 0.8 g per 100 g (0.8 percent).
    • U.S. Virgin Olive Oil for oil with reasonably good flavor and odor and free fatty acid content of not more than 2 g per 100 g (2 percent)
    • U.S. Virgin Olive Oil Not Fit For Human Consumption Without Further Processing is a virgin (mechanically-extracted) olive oil of poor flavor and odor, equivalent to the IOC's lampante oil.
    • U.S. Olive Oil is an oil mix of both virgin and refined oils.
    • U.S. Refined Olive Oil is an oil made from refined oils with some restrictions on the processing.

    These grades are voluntary. Certification is available from the USDA on a fee-for-service basis.

    Quantitative analysis can determine the oil's "acidity", which refers not to its chemical acidity in the sense of pH but as the percent (measured by weight) of free oleic acid. This is a measure of the hydrolysis of the oil's triglycerides: as the oil degrades, more fatty acids are freed from the glycerides, increasing the level of free acidity and thereby increasing hydrolytic rancidity. Another measure of the oil's chemical degradation is the peroxide value, which measures the degree to which the oil is oxidized (damaged by free radicals, leading to oxidative rancidity.

    To classify it by taste, olive oil is judged by a panel of trained tasters in a blind taste test. This is also called its organoleptic quality.

    Label Wording
    • Different names for olive oil indicate the degree of processing the oil has undergone as well as the quality of the oil. Extra-virgin olive oil is the highest grade available, followed by virgin olive oil. The word "virgin" indicates that the olives have been pressed to extract the oil; no heat or chemicals have been used during the extraction process, and the oil is pure and unrefined. Virgin olive oils contain the highest levels of polyphenols, antioxidants that have been linked with better health.
    • Olive Oil, which is sometimes denoted as being "Made from refined and virgin olive oils" is a blend of refined olive oil with a virgin grade of olive oil. Pure, Classic, Light and Extra-Light are terms introduced by manufacturers in countries that are non-traditional consumers of olive oil for these products to indicate their both their composition of being only 100 percent olive oil, and also the varying strength of taste to consumers. Contrary to a common consumer belief, they do not have fewer calories than Extra-virgin oil as implied by the names.
    • Cold Pressed or Cold Extraction means "that the oil was not heated over a certain temperature (usually 80°F) during processing, thus retaining more nutrients and undergoing less degradation". The difference between Cold Extraction and Cold Pressed is regulated in Europe, where the use of a centrifuge, the modern method of extraction for large quantities, must be labelled as Cold Extracted, while only a physically pressed olive oil may be labelled as Cold Pressed. In many parts of the world, such as Australia, producers using centrifugal extraction still label their products as Cold Pressed.
    • First Cold Pressed means "that the fruit of the olive was crushed exactly one time-i.e., the first press. The cold refers to the temperature range of the fruit at the time it is crushed". In Calabria (Italy) the olives are collected in October. In regions like Tuscany or Liguria, the olives collected in November and ground often at night are too cold to be processed efficiently without heating. The paste is regularly heated above the environmental temperatures, which may be as low as 10 to 15°C, to extract the oil efficiently with only physical means. Olives pressed in warm regions like Southern Italy or Northern Africa may be pressed at significantly higher temperatures although not heated. While it is important that the pressing temperatures be as low as possible (generally below 25°C) there is no international reliable definition of "cold pressed". Furthermore, there is no "second" press of virgin oil, so the term "first press" means only that the oil was produced in a press vs. other possible methods.
    • PDO and PGI refers to olive oils with "exceptional properties and quality derived from their place of origin as well as from the way of their production".
    • The label may indicate that the oil was bottled or packed in a stated country. This does not necessarily mean that the oil was produced there. The origin of the oil may sometimes be marked elsewhere on the label; it may be a mixture of oils from more than one country.
    • The U.S. Food and Drug Administration permitted a claim on olive oil labels stating: "Limited and not conclusive scientific evidence suggests that eating about two tablespoons of olive oil daily may reduce the risk of coronary heart disease."

    OLIVE OIL NUTRITIONAL ANALYSIS
    Olea europaea

    Nutrition Value Per 100 Grams (3.5 Ounces / 109 mL)
    (Source: USDA National Nutrient Data Base)
    Principle
    Nutrient Value
    Percentage of RDA
         Energy      885 Kcal (3,701 kJ)      
         Carbohydrates      0 g      
         Protein      0 g      
         Total Fat      100 g      
         Saturated Fat      14 g      
         Monounsaturated      73 g      
         Polyunsaturated      11 g      
         Omega-3      <1.5 g      
         Omega-6      3.5 to 21 g      
    Vitamins
    Nutrient Value
    Percentage of RDA
         Vitamin E      14 mg      93%
         Vitamin K      62 µg      59%
    UNITS
    µg = Micrograms
    mg = Milligrams
    IU = International Units

    Percentages are roughly approximated using US recommendations for adults.
    Source: USDA Nutrient Database


    One tablespoons of Olive Oil (13.5 grams), according to the USDA, contains the 119 calories, Fat (13.5 grams, 21 percent of DV), Saturated Fat (2 grams, 9 percent of DV), no carbohydrates, fiber, or protein. The oil contains Vitamin E (1.9 mg, 10 percent of DV) and Vitamin K (8.1 micrograms, 10 percent of DV).


    FLAVORED ORGANIC OLIVE OIL RECIPE #1

    Ingredients: Directions:

    1. In a double boiler place the olive oil in top pan and add the herbs. Heat for 45 minutes, do not boil the olive oil/herb mixture, keep the water in lower pan at a slow boil.
    2. Cool and strain through cheesecloth. Pour into decorative bottles or Mason jars that are sterile.
    3. If using as a dipping oil for fancy bread, just before serving, add some minced Garlic. The gourmet flavored oil will keep longer if you add the garlic this way.


    NON-CULINARY USES OF OLIVE OIL

    Olive oil has various non-culinary uses as well. For example, it is also a natural and safe lubricant, and can be used to lubricate machinery that is used within the kitchen (grinders, blenders, cookware, etc.) It can also be used for illumination (oil lamps) or as the base for soaps and detergents. Some cosmetics also use olive oil as their base. It may also be used in soap making.

    Olive oil has been used in religious work. It has religious symbolism for healing and strength and to consecration -setting a person or place apart for special work. This may be related to its ancient use as a medicinal agent and for cleansing athletes by slathering the them in oil then scraping them.





    OLIVE DOSAGE INFORMATION

    SUPPLEMENTS

    Olive Leaf and Oil comes in different forms and is an ingredient in many products. For best results, read and follow product label directions for the treatment of your symptoms.

    Olive Leaf Constituents include Apigenin, choline, cinchonine, luteolin, mannitol, olivin, tannins. Parts used are dried leaves and leaf fragments. Typical preparations include traditional use as a tea, sometimes available in tea bags. Also used with great success in capsules and extracts.

    Limited and not conclusive scientific evidence suggests that eating about 2 tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.





    OLIVE SAFETY, CAUTIONS & INTERACTIONS

    SAFETY CONCERNS

    Olive leaf tea should be taken with meals. Safety of the herb during pregnancy has not been established.

    There are no known safety issues or interactions associated with Olive Leaf and Oil; however, due to its strong effects, pregnant or nursing women should not use Olive leaf, oil, and extracts internally.






    OLIVE HERBAL PRODUCTS

  • Olive Fruit Herbal Products
  • Olive Leaf Herbal Products

  • Olive Oil Herbal Products



  • QUALITY SUPPLIES & PRODUCTS


    FTC Advertising & Affilate Disclosure: This website has an affiliate relationship with certain merchants selling products and we recieve commissions from those sales to help support this website. Any products listed here are not listed by any rating system. We do not rate any product or post any feedback about products listed here. We leave this to the individual merchants to provide. We do not provide product prices or shopping carts since you do not order these products directly from us, but from the merchant providing the products. We only provide the link to that merchant webpage with all related product information and pricing. The products are listed here by merchant, product use, quantity size or volume, and for nutritional supplements - dosage per unit. All product descriptions are provided by the merchant or manufacturer and are not our descriptive review of the product. We do not endorse any specific product or attest to its effectiveness to treat any health condition or support nutritional requirements for any individual.


    OLIVE FRUIT HERBAL PRODUCTS

    AMAZON PRODUCTS

    Amazon: Olives Grocery & Gourmet Food Products
    Amazon: Olive Leaves Grocery & Gourmet Food Products
    Amazon: Olive Oil Grocery & Gourmet Food Products
    Amazon: Olive Leaf Supplement Products



  • Nutrition Basics: Olive Herbal Information
  • Aromatherapy: Olive Herbal Oil Information



  • OLIVE LEAF HERBAL PRODUCTS

    Olive leaf teas have been used for thousands of years to lower fevers, and olive leaf poultices are among the oldest therapies for infections of the skin. Olive leaf is associated with a variety of modern medical claims, some of them backed up with scientific evidence: Antibacterial effects - Elenoic acid from olives is known to be antibacterial (killing both infectious and helpful bacteria), but the elenoic acid in olive leaf may be broken down in the process of making the tea. Olive leaf poultices may heal skin by encouraging circulation rather than by killing bacteria. Cardiovascular effects - Oleuropein in olive leaf and in olives may prevent LDL cholesterol from oxidizing into a form that can form atherosclerotic plaques. The chemical also lowers blood pressure, although only slightly (3 to 8 mm/Hg after 3 to 4 weeks use). Diabetes - Olive leaf extracts have been shown in laboratory studies to lower blood sugars, but their use in treating diabetes in humans is not well documented. Olive leaf tea should be taken with meals. Safety of the herb during pregnancy has not been established. Medical researchers are becoming increasingly concerned about "super bugs" that have developed a resistance to antibiotic drugs. Olive leaf extract is increasingly used in Europe as a replacement for synthetic antibiotics. In the USA, olive leaf extract is being used be a growing number of medical practitioners to combat bacteria, viruses, fungi, yeasts and protozoa.

    MOUNTAIN ROSE HERBS PRODUCTS

    Mountain Rose Herbs: Olive Leaf (Olea Europaea), Certified Organic, Bulk Organic Herbs & Spices
    Mountain Rose Herbs: Olive Leaf Powder (Olea Europaea), Certified Organic, Bulk Organic Herbs & Spices
    Mountain Rose Herbs: Olive Leaf Herbal Capsules (Olea Europaea), Certified Organic, 405 mg, 100 Caps


    STARWEST BOTANICALS PRODUCTS

    Starwest Botanicals: Olive Leaf, Cut, Organic, 1 lb.
    Starwest Botanicals: Olive Leaf Powder, Organic, 1 lb.
    Starwest Botanicals: Olive Leaf Herbal Capsules, Organic, 420 mg, 100 VCaps
    Starwest Botanicals: Olive Leaf Herbal Capsules, Organic, 420 mg, 500 VCaps
    Starwest Botanicals: Olive Leaf Extract, Organic, 1 fl. oz.
    Starwest Botanicals: Olive Leaf Extract, Organic, 4 fl. oz.


    HERBSPRO PRODUCTS

    HerbsPro: Olive Leaf Extract, Woodland Publishing, 2nd Edition, 32 Page Booklet (90312)
    HerbsPro: Echinacea & Goldenseal With Olive Leaf, Planetary Herbals, 30 Tabs (6530)
    HerbsPro: Olive Leaf, Eclectic Institute Inc, 50 Caps (67554)
    HerbsPro: Olive Leaf, Standardized 20%, Natures Way, 60 VCaps (66300)
    Olive Leaf extract is standardized to 20% oleuropein. Oleuropein is a bitter glycoside and key constituent identified for therapeutic benefit. Nature's Way Standardized Olive Leaf extract is a technically advance herbal product. Standardization assures specific, measurable levels of important compounds that provide beneficial activity in the body.
    HerbsPro: Olive Leaf Vascular Support, Life Extension, 60 VCaps (106808)
    HerbsPro: Olive Leaf Plus, Life-Flo, 60 Caps (51373)
    Olive Leaf Extract (Oleuropein) is a natural wide-spectrum antibiotic, anti-microbial, anti-bacterial, anti-viral, anti-fungal compound. Unlike synthetic antibiotics, it destroys only the bad bacteria and protects the good. Medical research suggests that when Oleuropein is taken orally, it has the ability of inactivating bad bacteria. It does this by inhibiting the ability of the bacteria to replicate. Each Capsule Contains: 100 mg of 40:1 Zhu Ling (Polyporus umbellatas) tea concentrate, in a base of 150 mg dried Polyporus umbellatas.
    HerbsPro: Olive Leaf & Oregano Immune Wellness, Bio Nutrition Inc, 60 VCaps (109280)
    HerbsPro: Echinacea & Goldenseal With Olive Leaf, Planetary Herbals, 60 Tabs (6531)
    HerbsPro: Olive Leaf Extract, Enzymatic Therapy, 90 Caps (12748)
    Olive Leaf Extract with Hawthorn provides all the unique advantages of olive leaf in an extract, standardized to contain 17% to 23% oleuropein, olive leaf's most beneficial compound. Oleuropein is helpful for maintaining healthy blood pressure levels that are already within the normal range. Olive Leaf Extract also contains a standardized extract of hawthorn berry, a non-toxic herb that supports healthy blood flow to the heart muscle.
    HerbsPro: Olive Leaf, Eclectic Institute Inc, 90 Caps (67555)
    HerbsPro: Olive Leaf, Oregons Wild Harvest, 90 Caps (83533)
    HerbsPro: Olive Leaf Extract, Standardized 18% Oleuropein, Bluebonnet Nutrition, 120 VCaps (100914)
    HerbsPro: Oleopein Olive Leaf Standardized Extract, Natures Answer, 140 mg, 60 VCaps (35307)
    Oleopein Olive Leaf (Olea europaea) extract is an herb with extraordinary properties. Although its historical use is extensive, modern science is rediscovering its many benefits in maintaining overall wellness throughout the body. The key to the herb's effectiveness is one of its active constituents, oleuropein. Research has shown that it is one of nature's most powerful antioxidants, having a broad-range of immune-enhancing properties. Standardized extracts are guaranteed to contain a specific quantity of a known marker compound, and are laboratory tested to insure consistent potency. Nature's Answer capsules feature standardized extracts enhanced (Holistically Balanced) with the highest quality of organic, responsibly wildcrafted or cultivated herbs, which maintain the naturally-occurring constituents found in the plant. Manufactured to cGMP (current Good Manufacturing Practices) standards; Free of synthetic ingredients. Unconditionally Guaranteed.
    HerbsPro: Wellness Olive Leaf, Standardized Extract, Source Naturals, 150 mg, 30 Tabs (13161)
    The Wellness Family of products is designed to support the body's defense system when under stress. Olive leaves have been traditionally used for thousands of years in Mediterranean countries for their beneficial properties. Several phenolic compounds are found in the olive leaf and bud such as oleuropein (phenolic glycoside) and flavonoids. Oleuropein is a natural antioxidant. The hydrolyzed form of oleuropein, calcium elenolate, has been shown in cell culture studies to have potential health benefits.
    HerbsPro: Wellness Olive Leaf, Standardized Extract, Source Naturals, 150 mg, 60 Tabs (3852)
    The Wellness Family of products is designed to support the body's defense system when under stress. Olive leaves have been traditionally used for thousands of years in Mediterranean countries for their beneficial properties. Several phenolic compounds are found in the olive leaf and bud such as oleuropein (phenolic glycoside) and flavonoids. Oleuropein is a natural antioxidant. The hydrolyzed form of oleuropein, calcium elenolate, has been shown in cell culture studies to have potential health benefits.
    HerbsPro: Olive Leaf Extract, Standardized, Country Life, 150 mg, 60 Caps (37376)
    Vegetarian/Kosher Olive Leaf Extract contains the highest quality and most biologically active Olive Leaf Extract. Olive Leaf Extract is a source of Oleuropein and Elenolic Acid. Standardized Extract (18% Oleuropein).
    HerbsPro: Wellness Olive Leaf, Standardized Extract, Source Naturals, 150 mg, 120 Tabs (3853)
    The Wellness Family of products is designed to support the body's defense system when under stress. Olive leaves have been traditionally used for thousands of years in Mediterranean countries for their beneficial properties. Several phenolic compounds are found in the olive leaf and bud such as oleuropein (phenolic glycoside) and flavonoids. Oleuropein is a natural antioxidant. The hydrolyzed form of oleuropein, calcium elenolate, has been shown in cell culture studies to have potential health benefits.
    HerbsPro: Olive Leaf, FoodScience of Vermont, 250 mg, 90 Caps (74941)
    HerbsPro: Olive Leaf, Thompson Nutritional Products, 250 mg, 60 Caps (35672)
    Olive Leaf 17% oleuropein minimum. Olive Leaf (Olea Europaea) is a broad-spectrum anti-viral compound that helps with all types of viral infections, general heart tonic for arrhythmia, high blood pressure and hypercholesterol.
    HerbsPro: Olive Leaf With Yarrow, Kroeger Herb, 400 mg, 100 Caps (49594)
    Olive Leaf has become quite popular in Europe as researchers there are discovering these wonderful infection-fighting properties. Yarrow is a meadow plant that is particularly popular in Northern European folk herbalism as a tonic. It is also eaten as a salad herb and used in Sweden in beer brewing. Do not use during pregnancy unless recommended by your health care professional. Many of us are increasingly aware of the imperfections of pharmaceutical antibiotics, and a growing number of us are being diagnosed with chronic, low-grade infections accompanied by a frantic, overtaxed immune system. Since ancient times, folk herbalists have prized Olive Leaf for its many benefits for health and well-being. Traditional folk literature credits it with a wide range of action to help fight infections, promote healthy circulation and generally cleanse the system.
    HerbsPro: Olive Leaf, Gaia Herbs, 450 mg, 120 Caps
    A dietary supplement that supports cardiovascular health, natural defenses, and healthy immune response with antioxidant properties.
    HerbsPro: Olive Leaf Herbal Single, Natures Way, 470 mg, 100 Caps (18016)
    Contains natural amounts of Olueropein. Herbal Dietary Supplement . Europeans have used olive leaf for centuries for it's natural benefits. Traditionally grown in the Mediterranean regions of Europe and the Middle East, the olive tree has been a source of food, flavoring and oil. Recently, numerous new studies have shown its benefit as an herbal supplement.
    HerbsPro: Olive Leaf Power, Natures Herbs, 500 mg, 30 Caps (17597)
    HerbsPro: Olivir Olive Leaf Extract, FoodScience of Vermont, 500 mg, 45 Tabs (15164)
    An olive leaf extract supplement to support immune system function. Olivir brand olive leaf extract is standardized to yield a minimum of 15% Oleuropein per capsule or tablet. Olivir™ supports "friendly" microflora and can be used to support the immune system.* Available in vegetarian tablets or vegetarian capsules.
    HerbsPro: Olivir Olive Leaf Extract, FoodScience of Vermont, 500 mg, 45 VCaps (69535)
    An olive leaf extract supplement to support immune system function. Olivir brand olive leaf extract is standardized to yield a minimum of 15% Oleuropein per capsule or tablet. Olivir™ supports "friendly" microflora and can be used to support the immune system.* Available in vegetarian tablets or vegetarian capsules.
    HerbsPro: Olive Leaf Extract 18%, Now Foods, 500 mg, 50 VCaps (68525)
    HerbsPro: Olive Leaf Extract, Natural Factors, 500 mg, 60 Caps (83946)
    HerbsPro: Olive Leaf Extract, Now Foods, 500 mg, 60 VCaps (68524)
    HerbsPro: ProLive Olive Leaf Extract With Antioxidants, Nutricology ARG, 500 mg, 60 Tabs (18306)
    A highly effective, natural food supplement obtained from selected extracts of the olive tree (Olea europa) formulated with antioxidants and in tablet form to protect its potency. Olive leaf possess a variety of properties potentially being supportive to persons with an imbalance in microbiology.
    HerbsPro: Olive Leaf Extract, Standardized, Natures Way, 500 mg, 60 Caps (18017)
    Olive Leaf Extract has anti-viral properties, increases energy, and may be beneficial in the therapy of flu, colds, meningitis, Epstein-Barr virus, encephalitis, herpes I and II, shingles (herpes zoster), HIV, AIDS, chronic fatigue, hepatitis B, pneumonia, tuberculosis, gonorrhea, malaria, diarrhea, blood poisoning, hemorrhoids, fever, and dental, ear, urinary tract and surgical infections.
    HerbsPro: Olive Leaf, Standardized, Natures Way, 500 mg, 60 VCaps (34517)
    Olive Leaf Extract has anti-viral properties, increases energy, and may be beneficial in the therapy of flu, colds, meningitis, Epstein-Barr virus, encephalitis, herpes I and II, shingles (herpes zoster), HIV, AIDS, chronic fatigue, hepatitis B, pneumonia, tuberculosis, gonorrhea, malaria, diarrhea, blood poisoning, hemorrhoids, fever, and dental, ear, urinary tract and surgical infections.
    HerbsPro: Olive Leaf Extract, Olympian Labs, 500 mg, 60 Caps< (74394)
    HerbsPro: Olive Leaf Extract, Standardized Full Potency, Solgar, 500 mg, 60 VCaps< (36667)
    HerbsPro: Olivir Olive Leaf Extract, FoodScience of Vermont, 500 mg, 90 Tabs (15165)
    An olive leaf extract supplement to support immune system function. Olivir brand olive leaf extract is standardized to yield a minimum of 15% Oleuropein per capsule or tablet. Olivir™ supports "friendly" microflora and can be used to support the immune system.* Available in vegetarian tablets or vegetarian capsules.
    HerbsPro: Olivir Olive Leaf Extract, FoodScience of Vermont, 500 mg, 90 VCaps (66305)
    An olive leaf extract supplement to support immune system function. Olivir brand olive leaf extract is standardized to yield a minimum of 15% Oleuropein per capsule or tablet. Olivir™ supports "friendly" microflora and can be used to support the immune system. Available in vegetarian tablets or vegetarian capsules.
    HerbsPro: Olive Leaf Extract, Natural Factors, 500 mg, 90 Caps (83947)
    HerbsPro: Olive Leaf Extract 18%, Now Foods, 500 mg, 100 VCaps (68526)
    HerbsPro: Olive Leaf Extract, Now Foods, 500 mg, 120 VCaps (68523)
    HerbsPro: Olive Leaf Extract, Standardized Full Potency, Solgar, 500 mg, 180 VCaps (36666)
    HerbsPro: Olive Leaf Extract, Only Natural, 700 mg, 90 Caps (50513)
    Olive Leaf Extract has anti-viral properties and increases energy. Certified potency. Ancient healing wonder. Contains live Leaf Extract 500mg, Echinacea Augusifolia 150mg, Selenium 50mcg, Certified potency extract concentrated and standardized 6% Oleuropins.
    HerbsPro: Olive Leaf Extract, Full Spectrum Immune Defense, Planetary Herbals, 825 mg, 60 Tabs (6590)
    Planetary Formulas Full Spectrum Olive Leaf combines a concentrated olive leaf extract, standardized to 15% of its key constituent oleuropein, with a pure olive leaf concentrate. Combining standardized extract with whole herb concentrate guarantees the presence of all primary and secondary compounds that give olive leaf its immune-supportive effects.
    HerbsPro: Olive Leaf Extract, Herb Pharm, 1 fl. oz. (2042)
    HerbsPro: Olive Leaf Extract, Organic, Gaia Herbs, 2 fl. oz. (90977)
    HerbsPro: Oleopein Olive Leaf Extract, Alcohol Free, Natures Answer, 1500 mg, 2 fl. oz. (17274)
    Natures Answer alcohol free extracts are produced using alcohol and extractants are then removed through their cold Bio-Chelated proprietary extraction process, yielding a Holistically Balanced standardized extract. Liquid extracts are absorbed faster than tablets or capsules, and are more potent than tinctures. Holistically Balanced guarantees that the constituents of the extract are in the same synergistic ratios as in the plant.
    HerbsPro: Olive Leaf Extract, Herb Pharm, 4 fl. oz. (32275)


    KALYX PRODUCTS

    Kalyx: Olive Leaf Liquid Alcohol Extract, Organic, Starwest Botanicals, 1 fl oz: C
    Kalyx: Olive Leaf (Olea europaea) Glycerin Fluid Extract, Golden Lotus, 2 oz: GL
    Kalyx: Olive Leaf Liquid Alcohol Extract, Certified Organic, Starwest Botanicals, 4 fl oz: C
    Kalyx: Olive Leaf (Olea europaea) Glycerin Fluid Extract, Golden Lotus, 8 fl. oz: GL
    Kalyx: Olive Leaf, Cut, Certified Organic (Olea europaea), Starwest Botanicals, 4 oz: C
    Kalyx: Olive Leaf Powder, Certified Organic (Olea europaea), Starwest Botanicals, 4 oz: C
    Kalyx: Olive Leaf Powder, Certified Organic (Olea europaea), Frontier, 1 lb: K
    Kalyx: Olive Leaf Powder, Certified Organic, Starwest Botanicals, 1 lb: C
    Kalyx: Olive Leaf Whole, Certified Organic, Frontiers, 1 lb: K
    Kalyx: Olive (Olea europaea) Leaf Powder, Kalyx, 1 kg (2.2 lbs): RF
    Kalyx: Olive Leaf Powder, Kalyx, 1 kg (2.2 lbs): EB
    Kalyx: Olive Leaf (Olea europaea), Starwest Botanicals, 420 mg, 100 VCaps: C
    Kalyx: Olive Leaf (Olea europaea), Starwest Botanicals, 420 mg, 500 VCaps: C


    AMAZON PRODUCTS

    Amazon: Olives Grocery & Gourmet Food Products
    Amazon: Olive Leaves Grocery & Gourmet Food Products
    Amazon: Olive Oil Grocery & Gourmet Food Products
    Amazon: Olive Leaf Supplement Products



  • Nutrition Basics: Olive Leaf & Oil Herbal Information
  • Aromatherapy: Olive Herbal Oil Information



  • OLIVE HERBAL OIL PRODUCTS

    MOUNTAIN ROSE HERBS PRODUCTS

    Mountain Rose Herbs: Olive Oil, Extra Virgin, Certified Organic, Organic & Non-Organic Bulk Carrier Oils
    Olea europaea) - Method of extraction: Cold Pressed/Unrefined (Extra Virgin). Olive oil is by far the most universal oils used for a multitude of purposes including cosmetics, as a carrier oil, for hair care solutions, and in cooking. It has a rich, full bodied flavor with a strong aroma and is golden brown in color. Has a great conditioning effect in body care recipes and can be used in almost all applications because of its stable nature. The line of Olive oil offered by Mountain Rose Herbs is 100% pure cold pressed and extra virgin from the highest quality Olives from Spain with no other oils added to it.
    Mountain Rose Herbs: Olive Oil (Olea Europaea), Extra Virgin, Certified Organic Epicurean Oils
    (Olea europaea) - Method of extraction: Cold Pressed / Unrefined (Extra Virgin). Homer proclaimed this enchanting oil as "liquid gold” of the Mediterranean. This pure extra virgin Olive Oil is cold pressed from perfectly ripened organic Picual and Hojiblanca olives grown in the Spanish region of Andalusia. Luxurious and rich, this fine oil boasts a complex and fruity flavor profile with a slight astringent "bite" that is truly irresistible. The perfect complement to almost any dish - though its dynamic flavor may be best experienced unaccompanied. Drizzle generously on garden greens, fresh baked artisan bread, or garlic kissed pasta; this oil is also very suitable for high-heat cooking and frying.


    STARWEST BOTANICALS PRODUCTS

    Starwest Botanicals: Olive Oil, Extra Virgin, 16 fl. oz.
    Starwest Botanicals: Olive Oil, Extra Virgin, Organic, 16 fl. oz.
    Starwest Botanicals: Olive Oil, Extra Virgin, Organic, 1 gallon
    Starwest Botanicals: Olive Oil, Extra Virgin, 1 gallon
    Starwest Botanicals: Olive Oil, Extra Virgin, 5 gallons


    HERBSPRO PRODUCTS

    HerbsPro: Pure Olive Squalane Oil, Life-Flo, 2 fl. oz.
    HerbsPro: Carrier Oil Olive, Extra Virgin, Natures Alchemy, 4 fl. oz. (35160)
    HerbsPro: Oil Olive, Extra Virgin, Now Foods, 16 fl. oz. (85943)
    HerbsPro: Oil Olive, Heritage Products, 32 fl. oz. (106111)


    KALYX PRODUCTS

    Kalyx: Olive Squalane Oil, Pure, Life-Flo, 2 fl oz: HF
    Kalyx: Extra Virgin Olive Oil, Good Food, 16 fl. oz. (Case of 12): GR
    Kalyx: Extra Virgin Olive Oil, Good Food, 32 fl. oz. (Case of 12): GR
    Kalyx: Olive Carrier & Cooking Oil, Starwest Botanicals, 1 Gallon: C
    Kalyx: Olive Oil, Extra Virgin, Certified Organic, Starwest Botanicals, 1 Gallon: C
    Kalyx: Olive Oil, Extra Virgin, Starwest Botanicals, 5 Gallons: C


    AMAZON PRODUCTS

    Amazon: Olives Grocery & Gourmet Food Products
    Amazon: Olive Leaves Grocery & Gourmet Food Products
    Amazon: Olive Oil Grocery & Gourmet Food Products
    Amazon: Olive Leaf Supplement Products



  • Nutrition Basics: Olive Leaf & Oil Herbal Information
  • Aromatherapy: Olive Herbal Oil Information






  • MoonDragon's Womens Health Index

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    Health & Wellness Index





    AROMATHERAPY: ESSENTIAL OILS DESCRIPTIONS & USES


    Allspice Leaf Oil
    Angelica Oil
    Anise Oil
    Baobab Oil
    Basil Oil
    Bay Laurel Oil
    Bay Oil
    Benzoin Oil
    Bergamot Oil
    Black Pepper Oil
    Chamomile (German) Oil
    Cajuput Oil
    Calamus Oil
    Camphor (White) Oil
    Caraway Oil
    Cardamom Oil
    Carrot Seed Oil
    Catnip Oil
    Cedarwood Oil
    Chamomile Oil
    Cinnamon Oil
    Citronella Oil
    Clary-Sage Oil
    Clove Oil
    Coriander Oil
    Cypress Oil
    Dill Oil
    Eucalyptus Oil
    Fennel Oil
    Fir Needle Oil
    Frankincense Oil
    Geranium Oil
    German Chamomile Oil
    Ginger Oil
    Grapefruit Oil
    Helichrysum Oil
    Hyssop Oil
    Iris-Root Oil
    Jasmine Oil
    Juniper Oil
    Labdanum Oil
    Lavender Oil
    Lemon-Balm Oil
    Lemongrass Oil
    Lemon Oil
    Lime Oil
    Longleaf-Pine Oil
    Mandarin Oil
    Marjoram Oil
    Mimosa Oil
    Myrrh Oil
    Myrtle Oil
    Neroli Oil
    Niaouli Oil
    Nutmeg Oil
    Orange Oil
    Oregano Oil
    Palmarosa Oil
    Patchouli Oil
    Peppermint Oil
    Peru-Balsam Oil
    Petitgrain Oil
    Pine-Long Leaf Oil
    Pine-Needle Oil
    Pine-Swiss Oil
    Rosemary Oil
    Rose Oil
    Rosewood Oil
    Sage Oil
    Sandalwood Oil
    Savory Oil
    Spearmint Oil
    Spikenard Oil
    Swiss-Pine Oil
    Tangerine Oil
    Tea-Tree Oil
    Thyme Oil
    Vanilla Oil
    Verbena Oil
    Vetiver Oil
    Violet Oil
    White-Camphor Oil
    Yarrow Oil
    Ylang-Ylang Oil
    Aromatherapy
    Healing Baths For Colds
    Aromatherapy
    Herbal Cleansers
    Using Essential Oils


    AROMATHERAPY: HERBAL & CARRIER OILS DESCRIPTIONS & USES


    Almond, Sweet Oil
    Apricot Kernel Oil
    Argan Oil
    Arnica Oil
    Avocado Oil
    Baobab Oil
    Black Cumin Oil
    Black Currant Oil
    Black Seed Oil
    Borage Seed Oil
    Calendula Oil
    Camelina Oil
    Castor Oil
    Coconut Oil
    Comfrey Oil
    Evening Primrose Oil
    Flaxseed Oil
    Grapeseed Oil
    Hazelnut Oil
    Hemp Seed Oil
    Jojoba Oil
    Kukui Nut Oil
    Macadamia Nut Oil
    Meadowfoam Seed Oil
    Mullein Oil
    Neem Oil
    Olive Oil
    Palm Oil
    Plantain Oil
    Plum Kernel Oil
    Poke Root Oil
    Pomegranate Seed Oil
    Pumpkin Seed Oil
    Rosehip Seed Oil
    Safflower Oil
    Sea Buckthorn Oil
    Sesame Seed Oil
    Shea Nut Oil
    Soybean Oil
    St. Johns Wort Oil
    Sunflower Oil
    Tamanu Oil
    Vitamin E Oil
    Wheat Germ Oil





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  • MoonDragon's Health & Wellness: Nutrition Basics Index
  • MoonDragon's Health & Wellness: Therapy Index
  • MoonDragon's Health & Wellness: Massage Therapy
  • MoonDragon's Health & Wellness: Hydrotherapy
  • MoonDragon's Health & Wellness: Pain Control Therapy
  • MoonDragon's Health & Wellness: Relaxation Therapy
  • MoonDragon's Health & Wellness: Steam Inhalation Therapy
  • MoonDragon's Health & Wellness: Therapy - Herbal Oils Index







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    MOONDRAGON'S REALM - WEBSITE DIRECTORY


    A website map to help you find what you are looking for on MoonDragon.org's Website. Available pages have been listed under appropriate directory headings.




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