Olive – Olive tea – Heart conditions

Oleum, folia, fructus olivae helps with high blood pressure (widens the blood vessels, increasing blood flow and helping to regulate heartbeat), destroys free radicals (olive tea is rich in antioxidants and some even say that the olive tea is a substitute for green tea)...

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Olive tea is made from olive leaves. It is a beverage of a very good smell and look and it tastes great. Olive had many purposes during history, but olive oil primarily was used. Today, the olive tree is getting more widespread, and its applications are numerous. Although the olive tea is less known in the world of teas, research that is being carried out looks promising, and those that were conducted have proved the remarkable healing properties of olive leaf. Olive tea surely tastes great and has a very good smell thus giving pleasure to all tea lovers.

Healing properties – of olive tea

Apothecary name: Oleum, folia, fructus olivae.

  • It helps with high blood pressure (widens the blood vessels, increasing blood flow and helping to regulate heartbeat),
  • It destroys free radicals (olive tea is rich in antioxidants and some even say that the olive tea is a substitute for green tea)
  • It prevents cardiovascular disease,
  • It helps reduce high cholesterol by reducing the level of LDL,
  • It has exceptional anti – fungal properties,
  • It has exceptional anti – bacterial properties,
  • It helps to prevent herpes and cold sores,
  • It is very good for colds and flu,
  • It helps with pneumonia,
  • It helps with tuberculosis,
  • It helps with diabetes (reduces sugar)
  • It helps with meningitis
  • It helps with rheumatism,
  • It helps with urinary tract infections,
  • It is extremely good for treating chronic fatigue and allergies,
  • It strengthens the immune system of the whole organism.

Preparation – of olive tea

Preparation – of olive tea

A classic way of preparing olive tea

  1. Boil 2.5 dl of water.
  2. Put 10 grams of dried olive leaves in the water and stir.
  3. Reduce the heat, and leave water to slowly boil for 3 minutes.
  4. Cover and leave the tea for about 10 minutes.
  5. Strain the tea.
  6. After this you can start enjoying drinking this beverage of extremely good smell and look, excellent taste and above all healing beverage.

Against high blood pressure

  1. Cook 20 leaves in 3 dl of water,
  2. Cook until it boils to 2dl,
  3. Strain it and sweeten with honey.

Drink this tea in the morning and evening before meals.

Remark!

Do not exaggerate with drinking olive tea because it lowers blood pressure. It is also not recommended for pregnant women.

Additives to the prepared – olive tea

Additives to the prepared – olive tea

As for other teas, it is not recommended to „spoil“ the taste of olive tea with additives.If you really do not like the taste of olive tea, you can add some lemon, honey or sweetener to the tea, thus improving the taste.

Packaging – of olive tea

In sales it is found in the form of tea, filter bags, leaves, and rarely as a dietary supplement.

Preservation – of olive tea

Preservation – of olive tea

Most important of all is to keep the olive tea in a cool, dry and dark place away from strong odors such as moisture.There are also containers for keeping tea which are hermetically closed, made of glass, porcelain or tin box. It is recommended to keep each tea including olive tea in such containers.

Breeding and picking – of olive

Breeding and picking – of olive

Olive trees grow on the shores and islands of the southern seas. It can be adapted to various types of soil, and they demand a lot of sun for growing. As for diseases, olive is attacked by many pests, and it is necessary to suppress them in late winter and early spring.Olive is about 11 meters high perennial tree, which is winding and bumpy. Olive grows slowly about 5-14 centimeters per year, and if it is not maintained olives can grow up to 20 meters. The fruit is an oval stone fruit or olive, full of oil. The finest and best oil is provided by incompletely ripen olive trees that are still green. From the black, ripe olives the oil is of inferior quality.

Olive leaves are picked in the spring, choosing young upper leaves and olives are picked when they ripen.

Processing and classification – of olive tea

Processing and classification – of olive tea

Processing of olive tea consists of several procedures. First the leaves of this ancient tree need to be picked. After picking the leaves are washed, air-dried quickly, and left in a place where there is not much sunlight. Leaves processed this way can stay fresh up to one year, if they are well stored of course (with the lack of sunlight). After a long time the oil will vanish from this tea and tea will be of weaker flavor and the healing properties of olive tea will be significantly reduced.

Origin and history – of olive tea

Origin and history – of olive tea

Olive has a very long and extremely rich history. Olive is one of the oldest known cultivated trees in the world. It is believed that olive originates from Asia Minor and it was spread to Iran, Palestine and the Mediterranean. Olive has grown on Crete 3000 years before Christ. Phoenicians in turn had a very important role in spreading olives in parts of southern Europe. Olives were also found in the tombs of pharaohs. It is also known that the Greeks and Romans also used olive in various purposes. Olive is also mentioned in many religions where olive oil was specifically used for anointing. An olive branch was used as a symbol of peace and the olive tree is also a symbol of abundance, glory and peace. In recent times many studies were carried out and have affirmed many healing properties of this tree. In recent history olive is used for treating flu. Today, in addition to olive oil olive leaf is used has been shown to have many healing properties, particularly its application against infections and various diseases of the body.German name for it is olive, olbaum, and Italian olivo.

Other

Olive leaves and composition

Composition

Olive contains: flavonic heterosides, saponosides, about 3% mannitol, pirogal tannins, phytosterols, sugar, resin.

Fruit: 22% oil, 5% protein, glutanol, chlorophyll.

Oil: 75% olein, 7-12% palmitin, 4-12% linoein, 2-4% stearin, xanthophyll, skvalona, myristicin, vitamins A and E.

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