The Olive tree: what are its benefits and uses in phytotherapy?

6 March 2024

The olive tree, in 3 essential points:

-Helps maintain vascular pressure balance

-Olive leaves may help regulate blood sugar levels

-Olive leaves are traditionally known to help blood circulation and vascular tension.

The olive is an emblematic tree of the Mediterranean basin. Beautiful, imposing and described as immortal, it is one of the most popular ornamental trees in France. In addition to its characteristic allure, this tree benefits from a formulation rich in active ingredients, making it a must-have in the field of phytotherapy.

What are the botanical characteristics of the olive tree?

Like ash, jasmine, privet and even lilac, the olive belongs to the Oleaceae family. It has an imposing, hard, dense, gnarled trunk that can easily reach 20 m in height. The trunk is entirely covered with brown, cracked bark. The olive tree’s leaves are opposite and elongated. Dark green and shiny on the upper surface, they are light green and silvery on the underside. This part of the foliage also has prominent midribs. Evergreen, the tree’s leaves live for an average of 3 years, after which they turn yellow and fall naturally during the summer. Olive leaves are also unique in that, in the event of drought, they systematically reduce water loss through evapotranspiration by reducing the photosynthesis process. The leaves also minimize gas exchange by closing the stomata. This natural protective process enables the tree to survive for long periods without water. Worn in clusters on the branches, olive flowers bloom by the hundreds between April and June. Small in size, they dress the tree in immaculate white. Olive fruits are drupes. They generally ripen between October and January. Like the fig tree, another typical Mediterranean tree, the olive tree never dies without leaving heirs. In fact, a sick, old or cut tree is always replaced by another with exactly the same genotype. The olive tree is a slow-growing tree: with an extraordinary longevity, it can live for over 3,000 years.

About growing olive trees and harvesting the fruit

For a healthy, healthy tree, we recommend planting olive trees in poor, rocky or well-drained soil. Ideally, it should be placed in a very sunny spot, sheltered from the wind. Generally speaking, olive trees do not bear fruit until their third year. No pruning is required to make the tree bear fruit. Fruit generally ripens between the end of August and February. However, this period can vary according to criteria such as the variety of olive grown and the region. Likewise, the color of olives varies according to the period in which they are harvested. They are green when harvested early, and black when harvested late. The harvesting technique used will essentially depend on what the fruit is intended for. Table olives are harvested by hand, while olives intended for oil production are picked with rakes.

How to use olive in phytotherapy?

Olive leaves are used primarily in phytotherapy. They are packed with active ingredients, including flavonoids, tannins and triterpenes. Leaves also contain phenolic acids such as caffeic acid and oleuropein. These various active ingredients act synergistically to promote healthy blood circulation. They also help maintain balanced vascular tension. Today, olive leaf extracts can be consumed in a variety of forms. capsules, tablets, herbal teas and decoctions. Glycerine macerations, standardized extracts and stabilized extracts are also available in specialized stores. To ensure proper consumption of the chosen dietary supplement, it is always advisable to read and follow the dosage instructions. Respecting the duration of the cure is also encouraged. In case of doubt, it’s best to seek advice from a phytotherapist. Last but not least, whether green, black or purple, olives are an essential part of any cuisine, especially Mediterranean. They can be eaten whole or pitted, on a pizza for example, or in any other cooked dish. You can also combine them with other ingredients, such as peppers and anchovies, before serving them as an aperitif.