The olive is a small evergreen tree native to Mediterranean regions, but naturalized to climates as varied as those of Australia, California, and Texas. The well-known green to blue-black fruit of this tree yields a useful, edible oil. Both the oil and the dried green-grayish colored leaves are used in herbal recipes.
Typical Preparations: Traditionally used as a tea, sometimes available in tea bags; also used with great success in extracts and capsules.
Botanical Name: Olea europaea L.
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