Olea europaea belongs to the Oleaceae family. The olive tree is an evergreen that grows to approximately 6-9 meter in height. It is native to the southern European countries and throughout the entire Mediterranean region as far as Iran and beyond the Caucasus. Leaves are 7.5 cm long, narrow opposite, lanceolate or linear, with entire margins and acute tips, silver-green (grey green) on top, the underside lighter, containing fine white, scale-like hairs. The leaves are gathered throughout the year.
The main constituents of olive leaves are secoiridoids like oleuropein, ligstroside, I methyloleuropein, and oleoside as well as flavonoids (apigenin, kaempferol, luteolin, chrysoeriol) and phenolic compounds (caffeic acid, tyrosol, hydroxytytrosol).
Olive leaf extract is commonly used to support the heart and has been shown to reduce low-density lipoproteins (LDL), lower blood pressure and increases blood flow by relaxing the arteries. Several studies have shown that olive leaf extract exhibits a large spectrum of in vitro and in vivo properties, including antioxidant activity.