How to Prepare the Infusion of Olive Leaves

How to Prepare the Infusion of Olive Leaves

Have you ever drunk the Infusion of Olive Leaves? Thirst quenching and healthy. It is easy to prepare and the leaves are easily to be found.

The Olive Tree is rich in active ingredients (vitamins, polyphenols, flavonoids), extraordinary not only because it gives us, with its fruits, Extra Virgin Olive Oil and products prepared with the oil itself, but also because with its leaves we can prepare, in a simple way, an infusion that I love to call “Olive Water”, with a thousand healthy properties. An infusion used for years in the herbal world that has never gone out of fashion!

The infusion of olive leaves can be used for healing purposes. In fact, there are several active ingredients; one of the most important is made up of a polyphenol called Oleuropein, which due to the effect of hydrolysis breaks down into our body into several molecules: elenolic acid, hydroxytyrosol, rutin, tyrosol.

The effects on our body are manifold and therefore an infusion of olive leaves should keep us company often to enjoy its benefits as antioxidant, antiviral, antibacterial, anti-fungal, anti-inflammatory, diuretic, energizing properties.

We can help ourselves with this natural infusion on several occasions: in all diseases for which viruses, fungi, bacteria, yeasts, etc. are responsible, including candida, herpes, and mycosis. And it does not end here because the infusion helps improve the cardiovascular and immune systems as well as being helpful for some degenerative diseases and for osteoporosis. Be careful to check its compatibility with medicines we might be taking. Absolutely not indicated for those suffering from low blood pressure.

I like to drink the Infusion of Olive leaves especially in summer because I find it refreshing, slightly bitter and a faithful ally against exhaustion. I take a spoonful of it before each meal.

I prepare it this way:

150 fresh organic Olive leaves or 75 dried leaves

1lt of water

Wash the leaves in water and baking soda.

Put 150 Olive leaves in a liter of water, in a saucepan and bring to a boil.

Simmer the leaves for 15 minutes on low heat.

Turn off the heat and let it rest.

Filter the infusion and store it in a sterilized glass bottle, in the refrigerator.

To make it less bitter, you can use honey.

It is also possible to add lemon, if you like.

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