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$0.00/Gm
Botanical Name: Olea europaea
Plant Part Used: Leaves
Processing Method: Extraction
Olive is a evergreen shrub, native to Asia, Europe and Africa. It is having silvery green leaves, which are oblong, measuring up to 4-10 cm, small white feathery flowers, fruit is a small drupe. Olive has lower sugar content and a higher oil content. Basic components in Olive leaf are secoiridoids such as oleuropein, I methyloleuropein, ligstroside and oleoside; flavanoids such as apigenin, luteolin, kaempferol, and chrysoeriol; and phenolic compounds such as tyrosol, caffeic acid and hydroxytyrosol.
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Egypt, Greece, Italy, Portugal, Spain and Turkey
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Olive production and sourcing involves the cultivation and harvesting of olives, which are small oval-shaped fruits that grow on the olive tree (botanical name: Olea europaea). Olives are a staple ingredient in many Mediterranean and Middle Eastern cuisines and are used for their distinct flavor, texture, and nutritional value.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
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