Olive Leaf Extract

Olive leaf extract comes from the leaves of the olive tree (Olea europaea) and has been used medicinally in Mediterranean cultures for centuries. The primary bioactive compound is oleuropein, a phenolic compound that gives the extract its bitter taste and potential health benefits. Unlike olive oil polyphenols, olive leaf extract provides much higher concentrations of oleuropein and related compounds.

Traditional uses included treating fever, infections, and various inflammatory conditions. Modern research has focused primarily on cardiovascular effects, with some investigation into antimicrobial and immune-modulating properties. The extract is typically standardized to contain 15-20% oleuropein.

Olive leaf extract is generally well-tolerated. Some people experience mild gastrointestinal upset, headache, or dizziness, particularly when starting supplementation. There are rare reports of Herxheimer-like reactions (temporary worsening of symptoms) in people with infections, possibly due to antimicrobial effects. Allergic reactions are uncommon but possible in those sensitive to olives.

• Blood pressure medications - May have additive hypotensive effects, monitor BP closely • Diabetes medications - Potential blood sugar lowering effects, monitor glucose • Anticoagulants - Theoretical interaction due to phenolic compounds • Iron absorption - May reduce iron absorption if taken simultaneously

Blood Pressure Support: 500-1000 mg daily of standardized extract (15-20% oleuropein). Most research used 500mg twice daily.

General Health: 250-500 mg daily may be sufficient for antioxidant benefits.

Timing: Best taken with meals to reduce potential stomach upset. Effects may take 4-8 weeks to become apparent.

Quality olive leaf extracts typically cost $12-22 per month for therapeutic doses. Standardized extracts with verified oleuropein content are preferred. Avoid products that don't specify oleuropein percentage or seem unusually cheap.