Olive Leaves

Olive Leaves come from the Olea europaea tree, long associated with Mediterranean cooking and culinary traditions. These slender, silvery-green olive tree leaves have a naturally mild, slightly bitter, herbaceous flavor that works well in both culinary and herbal applications.

The dried leaves are leathery and narrow, grey green on top and silvery underneath, and they brew to a pale golden cup with a mild bitterness and a grassy, slightly woody aroma. They are also sold as olive leaf, olive tree leaves or olive leaf tea.

Olive leaves are commonly steeped to make a mild herbal tea, appreciated for its earthy taste and refreshing aroma. They can also be used to gently infuse broths, marinades, and slow-cooked dishes with a subtle Mediterranean note.

Beyond their culinary uses, Olive Leaves contain naturally occurring compounds such as oleuropein and have a long history of traditional use across the Mediterranean region.

Whether sipped as a tea or added to recipes for a light herbal touch, Olive Leaves offer simple, authentic Mediterranean flavor with a long history of traditional use.

How to use it

Steep a few crumbled leaves, covered, in just-boiled water, then strain. Add a few whole leaves to a pot of broth, a braise or a marinade, and lift them out before serving, as you would a bay leaf. Technique tip: crumble or bruise the leaves between your fingers before steeping, since the leaf is tough and an intact leaf gives up its flavour slowly.

Botanical Name: Olea europaea

Also known as: Olive Leaf, Olive Tree Leaves, European Olive Leaves, Oleaster Leaves, Olive Leaf Tea