Olive Leaf
Olive Leaf
Snapshot
Olive Leaf (Olea europaea) is a potent botanical extract known for its antioxidant, antimicrobial, and cardiovascular support properties.
What is Olive Leaf?
Olive Leaf is derived from the dried leaves of the olive tree, standardized to bioactive polyphenols—primarily oleuropein—alongside hydroxytyrosol and other phenolics.
Where It Comes From
Leaves are harvested from Olea europaea trees during spring and summer, dried, and extracted using water or hydroethanolic methods; concentrated extracts are then formulated into powders, capsules, or tinctures.
Key Nutrients & Compounds
Provides high levels of oleuropein, hydroxytyrosol, verbascoside, and other polyphenols that scavenge free radicals, modulate inflammation, and support immune defenses.
Health Benefits
Olive Leaf supports healthy blood pressure and lipid profiles; exhibits broad-spectrum antimicrobial activity against bacteria, viruses, and fungi; enhances antioxidant protection; and may support blood sugar balance.
Recommended Dosage
Standardized extracts containing 20–25% oleuropein are typically dosed at 500–1,000 mg daily, divided into two doses; tinctures are used at 1–2 mL, 2–3 times per day.
How to Use It
Take capsules or powder with water during meals; tincture can be diluted in water or juice. Consistent use over several weeks is recommended for cardiovascular and immune benefits.
Who Should Use It?
Individuals seeking natural support for cardiovascular health, immune resilience, or antimicrobial defense; suitable as part of a wellness regimen during seasonal transitions.
Possible Interactions or Cautions
May enhance the effects of antihypertensive medications; caution if combining with other blood pressure–lowering supplements or pharmaceuticals; generally well tolerated.
Final Thoughts
Olive Leaf is a versatile, polyphenol‑rich extract offering cardiovascular, antioxidant, and antimicrobial support, making it a valuable addition to daily supplement routines.
Scientific Studies
Lockyer S, et al. Effects of olive leaf extract on blood pressure, endothelial function, and oxidative stress in obese, prehypertensive men: a randomised controlled trial. Br J Nutr. 2017;117(4):576–585. https://doi.org/10.1017/S0007114517000175
Bisignano C, et al. Antimicrobial activity of oleuropein and hydroxytyrosol extracted from olive leaves. J Agr Food Chem. 1999;47(9):1450–1454. https://doi.org/10.1021/jf9811527
Vezza T, et al. Olive leaf polyphenols: modulation of inflammation and microbiota in obesity and metabolic syndrome. Molecules. 2019;24(8):1529. https://doi.org/10.3390/molecules24081529