Latin (botanical) name: Olea Europaea

Common names: Olive Leaf, Olive Tree

Plant Description: The Olive tree is indigenous to the Levant, in the Eastern Mediterranean, but is now grown and used extensively throughout the entire Mediterranean region. The first Spanish settlers introduced the Olive tree to America. It is an evergreen tree growing up to 50 ft. in height with a spread of about 30 ft. It has a graceful, yet gnarled branch pattern. It has many thin branches with opposite branchlets. The leaves are opposite, as well, feather-shaped, or elliptic, and about 2-1/4″ long. They are smooth, and pale green on top and silvery on the bottom which gives them a grayish-green hue. The bark of the tree is pale gray. Olive trees produce two different types of creamy white flowers– one which contains both male and female parts, and the other, a staminate flower with stamens only. After about four years, the tree is mature enough to produce fruit. A green drupe which, when fully mature becomes very dark purple, is the fruit of the Olive tree. They can be either almost round to oval, and the fleshy part is filled with oil. It contains a single seed.

Use: Make a tea by pouring approximately 2 cups of boiling water over 2 heaped tsp of herb. Let steep for 3-5 minutes. In general, sip a cup before breakfast, and another 2 hours after dinner

Cautions & Interactions: Keep out of reach of children.