Go to menu
Go to content

OLIVE TREE LEAVES - 橄欖
Oleum europeae

Actions

Body detox, high blood pressure (hypertension), loss of appetite, diabetes, varicose veins, hemorrhoids, arterial circulatory disturbance, cardiac insufficiency, insufficiency of the liver ...

Description

Composition :
100% Olea europeae folium - 230 mg

Part used :
Leaves

The Olive Tree (Oleum europeae) is a perennial tree in the Olive family (Oleaceae), native to the coastal areas of the Mediterranean and northern Saudi Arabia, to northern Iraq and to the south of the Caspian Sea. This tree rarely exceeds 8 – 15 m (26–49ft) in height. The silvery-green leaves are oblong, measuring 4 – 10 cm (1.5–4in) long and 1 – 3 cm (0.5–1in) wide. The trunk is typically gnarled and twisted. The small white, feathery flowers are borne generally on the previous year's wood, in racemes springing from the axils of the leaves.

The fruit is a small drupe 1 – 2.5 cm (0.5–1in) long, thinner-fleshed and smaller in wild plants than in plants cultivated in orchards. Olives are harvested in the green to purple stage (canned black olives may contain chemicals, usually ferrous sulfate, to artificially turn them black). Olives contain a seed commonly referred to as a pit (American) or stone (British).

A study conducted at the University of Milano in 1995 showed that Oleuropeoside, a glycoside and the most important substance contained in Olive Tree leaves, may affect biochemical reactions in the body, including a reduction of blood pressure. The leaves are therefore typically used to treat circulatory disturbance, erratic blood pressure, cardiac insufficiency and palpitation of the heart. The leaves are also rich in chlorophyll which makes them useful for prevention of arteriosclerosis, and they have diuretic properties, which makes them useful for treatment of edema and watery tissue.

History: Throughout the Mediterranean, Olive trees were cultivated already in the 4th millennium (BC). The olive was one of the main elements in ancient Israelite cuisine. Olive oil was used for not only food and cooking, but also lighting, sacrificial offerings, ointment and anointment for priestly or royal office.

Spanish colonists brought the olive to the New World where its cultivation prospered in present-day Peru and Chile. The first precious seedlings from Spain were planted in Lima by Antonio de Rivera 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. Spanish missionaries established the tree in the 18th century in California; it was first cultivated at Mission San Diego de Alcalá in 1769. Olive tree cultivation gradually became a highly successful commercial venture from the 1860s onwards.

Note: To rid the body of gall, take premium quality 75g olive daily for one week or more. The use of Olive Tree leaves may cause upset stomach; it is therefore recommended to take them after a meal.

short hystory:

Arte - tv - 43 Minuten Film in German:

Dosage

Take 1-2 capsules 3 times daily, with plenty of water, preferably after meals.

Print