Medicinal plants

Olive tree - ingredients, application and effects

Olive tree - ingredients, application and effects

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It's no secret that the olive tree, also known as the real olive tree Olive tree (Olea europaea) is used in many ways. Both the whole olive fruit and the olive oil obtained from them are an integral part of Mediterranean cuisine. In addition to its use as an edible oil, olive oil in particular also has health-promoting properties. On the one hand, it is full of unsaturated fatty acids, which, for example, boost the metabolism and thus help with digestion, on the other hand, it has a heart-strengthening and cell-protecting effect. The latter is so effective that the oil is even used in many cultures to strengthen skin, nail and hair cells and thus as a care product. Our herbal contribution on the subject will inform you about which ingredients give the olive its amazing healing properties.

Profile of the olive tree

  • Scientific name: Olea europaea
  • Plant family: Olive trees (Oleaceae)
  • Popular names: Real olive tree
  • origin: Mediterranean, Arabian Peninsula, Southern Europe, North Africa
  • Parts of plants used: Fruits, fruit oil, leaves, leaf extract.
  • application areas:
    • Skin diseases,
    • Vascular and heart diseases,
    • Metabolic disorders,
    • Digestive problems.

Herbal portrait

The genus of olive trees with some 4,000 years of cultural history represents some of the oldest crops in the world. The growth form of the olive tree is also characteristic of a whole series of related shrubs, to which it therefore gave the common surnames of the olive tree family (Oleaceae). Both the olive tree and the olive tree family are characterized in particular by the leathery nature of their evergreen leaves, which in most cases grow opposite to the leaf branches and are usually conspicuously ribbed in the middle of the leaf. In contrast, the shape of their fruits is very different in olive trees. In the olive or olive tree, of course, these consist of the unmistakable olives. They belong to the so-called stone fruits because they have a stone-like, hard core, which is known to be surrounded by an extremely tasty pulp in the case of the real olive tree.

By the way: The different colors of green and black olives are not due to different varieties of the olive tree. Rather, green olives are unripe, black olives are ripe fruits. However, both types of fruit are edible, which is why both olive colors are sold.

The scientific name of the olive tree - Olea europaea - now mistakenly suggests that this wood would only be native to Europe. In fact, the real olive tree calls the entire Mediterranean region its home. A particularly intensive cultivation takes place in this regard, in addition to southern European countries such as Italy, Spain or Greece, especially in countries in North Africa such as Egypt, Morocco or Tunisia, as well as on the Arabian Peninsula, where Turkey, Syria and Israel are considered important suppliers.

The olive tree also has the longest cultural history in all the countries mentioned. In this context, Syria and the Greek island of Crete in particular have archaeological finds that date back to 4000 BC. Chr. The traditional production of healing olive oil also goes back to ancient times, where very early special stone mills were designed to extract the valuable oil from the olives, which is unmistakably responsible for the name of the olive tree. It is full of medicinal active ingredients and also has a considerable amount of vitamins and minerals. In addition, even olive leaves have a medical meaning and are therefore used naturopathically as tea herbs. Overall, the following areas of application of the olive tree are known:

  • Skin diseases (e.g. eczema, neurodermatitis or psoriasis),
  • Heart and vascular diseases (e.g. hardening of the arteries, high blood pressure, heart failure or coronary heart disease),
  • Metabolic diseases (e.g. obesity, cholesterol or diabetes),
  • Indigestion (e.g. weak bile or liver, constipation or feeling of fullness)
  • and other health problems (e.g. Alzheimer's, brittle nails, bad breath, split ends, head lice, cancer or dandruff).

Ingredients and effects

As the name of the real olive tree suggests, its healing power lies primarily in its vegetable oil. Not only the olive fruits, but also the leaves and the wood of the tree are rich in essential oils, which in addition to the healing properties also help to shape the aromatic smell of the plant parts. In addition, the olive tree contains a variety of nutrients, which further expand the impressive health value of the crop.

Various studies on olive oil in the diet have shown in the past that people in Mediterranean areas and especially in Crete suffer significantly less frequently from common diseases such as arteriosclerosis or obesity, which is mainly attributed to the generous use of olive oil in the Mediterranean diet. The oil therefore contributed to the emergence of various diet concepts such as the Mediterranean diet, or more specifically the Crete diet. The most important ingredients of the olive include:

  • Antioxidants,
  • Bitter substances,
  • Phytosterols,
  • Terpenes,
  • unsaturated fatty acids,
  • Vitamins and minerals.


The fact that extracts from the olive tree, whether from its fruit or leaves, are such a good preventive measure against heart and vascular diseases such as arteriosclerosis, coronary heart disease and increased blood pressure is largely due to the antioxidants contained in the olive extract. These are herbal ingredients that trap free radicals in the body, i.e. pollutants, slags and pathogens. The properties of these radical scavengers are particularly beneficial for cleaning vessels. Protecting the blood vessels from the accumulation of pollutants is crucial when it comes to preventing plaque deposits on the vessel walls, which is ultimately the cause of vascular calcification and consequently also of hypertension due to vasoconstriction.

Olive oil and olive leaves even contain a very special antioxidant, the so-called oleocanthal. It is an aromatic ester which, in addition to its antioxidant properties, also has strong anti-inflammatory properties. Oleocanthal is therefore not only suitable for the prevention of heart and vascular diseases, but also for the prevention of vascular, skin and mucosal inflammation. Moreover, a study by the US University of Louisiana showed a neuroprotective effect of Oleocanthal, which identifies olive oil as a remedy for Alzheimer's.

In addition, a cancer-inhibiting effect of the olive tree ester was found in vitro, which causes the rapid and amazingly specific cell death of cancer cells. This makes Oleocanthal increasingly interesting for modern cancer research.

Bitter substances

Bitter substances are known to have an intensive digestive effect, which is why they are also used eagerly for the production of digestive schnapps such as gastric bitters. The bitter substances in the olive tree still have some interesting additional properties. They are largely provided by polyphenols, which form an aromatic, sometimes also coloring sub-group of bitter substances and in addition to their digestive stimulating effect

  • antioxidant,
  • antibacterial,
  • antifungal,
  • cholesterol lowering,
  • anti-inflammatory,
  • Cardiovascular strengthening,
  • vascular protective,
  • metabolism stimulating
  • and cell protecting

Possess properties. All these additional effects come about especially in olive oil through the targeted combination of different polyphenols, which leads to mutual, biomedical reactions within the phenolic compounds. The resulting medicinal plant effect can even be demonstrated in waste water that is produced in the agricultural cultivation of the olive and in the production of olive oil. In addition to Oleocanthal, the most effective polyphenols are:

  • Cyanidines,
  • Bile acid,
  • Hydroxytyrosol,
  • Caffeic acid,
  • Ligustroside,
  • Oleuropein,
  • Quercetin,
  • Tyrosol,
  • Verbascoside.


As natural plant dyes, the flavonoids from Olea europaea give the olives and also the olive oil its strong, golden yellow color. In addition, flavonoids are also medicinally effective. This applies especially to the disaccharides (double sugar) rutin and hesperidin. Rutin influences blood clotting in particular and is therefore used to stop bleeding in the event of a wound. The flavonoid can also be helpful in the case of venous diseases, edema and circulatory disorders. In addition, there is an anti-inflammatory effect, which has brought about positive results in the treatment of colitis.

Hesperidin is very similar to rutin in its mode of action. It is therefore also often used as a medicinal ingredient for drugs against inflammation and vascular diseases such as varicose veins or venous thrombosis. In addition, hesperidin is able to lower blood cholesterol and, as an antioxidant, helps to protect the vessels from atherosclerotic and pollutant-based damage. Also of interest is the antimicrobial effect of hesperidin, which is particularly aimed at fungal infections. Overall, the flavonoids in Olea europaea have one

  • antifungal,
  • antioxidant,
  • hypotensive,
  • hemostatic,
  • low cholesterol,
  • circulation-promoting,
  • anti-inflammatory
  • and vascular protective

Effect. Since bitter substances such as quercetin also belong to the flavonoids, they also combine properties that result from the polyphenolic compounds of the olive tree.


Phytosterols or phytosterols are certain water-insoluble lipids that are found in the cell membrane of plants. Like many of the ingredients in olive oil, they are considered valuable agents against vascular and metabolic diseases, especially arteriosclerosis and high cholesterol. In addition, the phytochemicals also play a role in the treatment of skin diseases such as neurodermatitis, which are associated with skin irritation or itching. This is where a peculiarity of phytosterols comes into play, which is essential for their role in the plant cell membrane, namely to strengthen the cell structure and thus prevent tissue failures that are based on cell weakness.

The cell-protecting effect here goes so far that doctors make use of it in the treatment of so-called prostate hyperplasia. The term describes a pathological, albeit benign enlargement of the male prostate, which is caused by an unnatural increase in prostate cells.

The main phytosterol in olive extract is ß-sitosterol. It is primarily known for its cholesterol-lowering and cell-protecting properties, but it also has some other interesting abilities. For example, it is said to have an antiandrogenic effect. Androgens are sex hormones that serve to develop secondary sexual characteristics in men (e.g. beard growth or deeper voice). Anti-androgenic mechanisms of action inhibit such processes, which is particularly relevant for women who struggle with their female hormone levels due to increased testosterone levels. At the same time, the hormone-regulating property of ß-sitosterol can also help men with baldness, because it too is often accompanied by an increase in testosterone.


Far from the healing effects of Olea europaea on the skin, vessels and (cell) metabolism, the plant also has considerable effects on the immune system. This is already demonstrated by their anti-inflammatory properties, which can also be found among the olive terpenes. They are mainly provided by triterpenes, a subspecies of terpenes, and also show the very special ability to optimize the immune function as a whole. This was confirmed, among other things, in a Spanish study, which came to the conclusion that the anti-inflammatory and immunomodulating properties of triterpenes in olive oil are so intense that they can help even with severe autoimmune diseases such as encephalomyelitis and multiple sclerosis.

The main triperpenes of Olea europaea are oleanolic acid and erythrodiol. Both terpenes also fall through one

  • diuretic,
  • cancer-inhibiting,
  • liver and bile strengthening

Effect on, which is why they are often used as active ingredients in stone diseases, liver diseases, renal insufficiency and cancer diseases such as leukemia. The strong antioxidant effect also makes both triterpenes two other highly effective ingredients against heart and vascular diseases.

Unsaturated fatty acids

In nutritional science, its unsaturated fatty acids are of paramount importance for olive oil. It is not without reason that they are often described as healthy fats, because in contrast to saturated fatty acids, which have no double bond between their carbon atoms and are therefore difficult for the body to break down, which leads to the storage of adipose tissue, unsaturated fatty acids can do so even help with digestion or losing weight. Since they have at least one double bond of carbon atoms, the body has to make additional efforts to split the fatty acids, which is positive, because it stimulates the release of liver enzymes to digest fat and thus generally supports digestion. Unsaturated fatty acids also have an effect

  • lowering cholesterol,
  • anti-inflammatory,
  • Cardiovascular strengthening,
  • stimulates the metabolism
  • and cell protecting,

with which they optimally support the health effects of olive extracts. In addition, some of the fatty acids found here have very special properties:

  • Linoleic acid - The cell protective properties of linoleic acid have a very specific effect on the cell regeneration of the skin, which is why the omega-6 fatty acid, like olive oil itself, is often used for the production of ointments and creams for the treatment of serious skin diseases (e.g. dermatitis or neurodermatitis). Pimples, dermal light damage, wrinkles and age spots can also be reduced thanks to linoleic acid.
  • Oleic acid - It is considered the most important unsaturated fatty acid in the field of nutrition. This is mainly because it is responsible for a healthy cholesterol level in the blood and thus prevents life-threatening vascular diseases such as arteriosclerosis or coronary artery disease. Studies also indicate that the omega-9 fatty acid can inhibit the growth of tumor cells, making olive oil particularly important for cancer therapy.
  • Palmitoleic acid - Omega-7 fatty acids like palmitoleic acid are found in abundance in fish as well as vegetable oils. It is particularly effective against metabolic diseases such as diabetes, liver weakness or fatty liver, which explains the healing effect of olive oil in the case of corresponding health problems.

Vitamins and minerals

The health value of olive tree products is very high due to their medicinal ingredients. As if that weren't enough, the nutrient content of Olea europaea is also not without. When it comes to vitamins, it is mainly Vitamin A and Vitamin E, two nutrients that are important for the antioxidant and cholesterol-regulating effects of olive tree extracts. Vitamin A is also considered

  • hematopoietic,
  • protecting the skin and mucous membranes,
  • immune boosting,
  • bone strengthening,
  • regulates nerves and metabolism

known. Like vitamin E, it also plays a role in human fertility. While vitamin E stimulates the gonads here, vitamin A is involved in the synthesis of sex hormones such as testosterone and estrogen. It also affects the nature and number of male sperm and the endometrium. The latter is essential for the successful implantation of a fertilized egg in the uterus and is therefore also an important aspect when it comes to female fertility.

Incidentally, the mucous membrane strengthening effect also comes into play as part of the immune defense, since the mucous membranes represent an important body barrier to ward off pathogens.

When it comes to minerals, the products of the olive tree have a rich content of minerals that strengthen the bones, teeth, skin and hair, which includes in particular:

  • Potassium,
  • Calcium,
  • Magnesium,
  • Phosphorus.

In addition, there are extracts of the vital trace element iron, which is needed in the body for a well-functioning digestion and for blood formation. All in all, the nutrients of the real olive tree ideally round off its healthy effects and make products such as olive fruits, olive oil and olive leaves valuable components of a healthy diet.

"Drink a glass of olive oil a day and you will live forever"
Proverb of Cretan fishermen

Application and dosage

The use of olive tree products in everyday life is extremely versatile. From the diet to care products, the all-round talent can do a lot among the useful trees. One of the long-running favorites in the kitchen is of course olive oil, which is also very easy to make yourself. If you want to focus on an olive and olive oil-oriented diet in this context, for example to counteract heart and vascular diseases or overweight, we also recommend the Mediterranean diet. Otherwise, olive extracts can also be used for targeted internal and external use in the event of illness.

Olive leaf tea

A tea that carries the healing properties of the olive tree is commonly made from olive leaves. It works particularly well with inflammation and infections, since it contains large amounts of highly concentrated olive leaf extract, which sometimes even has a stronger effect than olive oil. Indigestion and sleep problems also react very positively to olive leaf tea. The dosing guidelines are:

  • 1 tbsp fresh or dried olive leaves,
  • 250 ml of boiling water.

The brewing time of this tea is comparatively long at 20 minutes. This is because olive leaves are very firm and the ingredients only dissolve in water when they are boiled out intensively. If, however, this is successful, an extract that is extremely valuable from a medical point of view is obtained, which in no way lacks antimicrobial, antiviral and antioxidative active ingredients. These are so strong in olive leaf extract that it can even be used as a natural plant protection product against insect damage. A special tip is the treatment of respiratory infections such as colds, throat infections or flu, as well as vaginal thrush or cystitis. In the latter, olive leaf tea also has a diuretic effect, which makes it easier to rinse out infectious agents. But be warned, the tea tastes relatively bitter. It is therefore advisable to add sweetening additives such as sugar or honey.

Olive oil production

When olive oil is pressed, many first think of complex production in huge stone mills. The oil can also be produced easily and with little effort. A distinction must be made here between the hot and cold pressing processes. Both variants have different advantages and disadvantages.
A brief overview:

Cold-pressed olive oil

There are now very handy small devices for cold pressing of edible oils, some of which can even be operated with electricity, thus further reducing the manufacturing effort. Also, the cheapest devices with prices from 70 to 100 euros are not too expensive, so you can easily get affordable oil presses for your kitchen and just press on them. The process is as follows:

  1. Choice of olives: For about 1 liter of olive oil you need between 4 and 8 kilograms of fresh olives. The actual oil content is strongly dependent on the respective type and can vary between 15 percent and 35 percent. You should also consider in advance whether you want a more bitter or mild oil aroma, because oil from unripe and therefore green olives usually has a stronger bitter taste than the oil from black olives, which tend to leave a fruity oil taste.
  2. Prepare olives: Wash the olives thoroughly before processing and core them if necessary. If you want to save work here, you can buy olives in the barrel that have already been gutted and cleaned.
  3. Press olives: Put the olives little by little into the oil press. Be careful not to add too many fruits at a time, as this could result in fruit jam in delicate presses. The oil is collected either in a large collecting bowl or directly in a glass bottle for storage. The latter should be airtight and, if possible, dark (e.g. green) in order to protect the oil from decomposition by sunlight.

tip: If you want a clear, golden yellow shimmering olive oil, you should filter the extract again before bottling, for example with a linen cloth or a coffee filter. Because unfiltered olive oil is naturally cloudy and greenish-yellow.

It is often emphasized that cold-pressed olive oil is healthier than olive oil from the hot process. The reason for this is that this pressing process relies solely on mechanical oil extraction, in which no temperatures exceed 27 ° C during processing. In this way, many health-promoting ingredients are preserved that would disintegrate from higher manufacturing temperatures. Furthermore, no artificial additives are introduced into the oil during the cold extraction process, which is why it is also known as "extra virgin olive oil".

The disadvantage of virgin olive oil is its sensitivity to heat. From a temperature of 180 ° C, chemical decomposition processes occur, which lead to the release of toxic compounds. Cold-pressed olive oil is therefore more suitable for the preparation of cold dishes, for example in the form of salad marinades or pesto.

Hot-pressed (refined) olive oil

The hot pressing or refining of olive oil differs considerably from the cold pressing in certain points. In addition to the olive fruits, ground or roasted seeds and kernels are also used here, although this is not suitable for domestic use, since chemical solvents are necessary for such extraction processes. Instead, the best way to make hot-pressed olive oil at home is through the fruit pulp of the olive. Overall, the oil yield with this process is significantly higher than with cold pressing, which is why less olives (approx. 5 kg) are required for 1 liter of oil. The procedure for hot pressing is as follows:

  1. Heat the olives: Put the cleaned and pitted olives in a large saucepan and heat it slowly with moderate heat from about 50 to 180 ° C.
  2. Make olive puree: Traditionally, the olives are crushed with a pestle in the mortar after heating. However, since this is very complex, the uncomplicated shredding with a hand blender or kitchen mixer is recommended. The olive pulp must not cool down too much in order to achieve maximum oil yield.
  3. Squeeze olive sauce: The oil press is used again when pressing out the warm fruit pulp. To obtain clear olive oil, an additional filtering is then necessary, as with cold pressing.

tip: The pressed fruit cake can later be used for the production of pesto or sauce in the case of fruit pulp as well as cold-pressed olives. This way, no ingredients are wasted.

The advantage of hot-pressed olive oil is clearly the greater heat resistance. It can be heated up to 230 ° C during cooking, which also allows deep-frying, steaming or searing food. The taste of refined olive oil is also comparatively mild and there is no bitter aftertaste. The oil is therefore more versatile in the kitchen.

A clear disadvantage of hot pressing, however, is that many valuable olive oil ingredients are lost when heated. Vitamins and various fatty acids in particular are increasingly destroyed after a certain amount of heat is applied. If you want an intense olive taste in certain cold dishes, you will also be disappointed with this variant of olive oil. In addition, hot-pressed olive oil is usually less durable and spoils easily. It is therefore advisable to produce only small amounts of the oil that can be used up quickly.

Olive oil in the Mediterranean diet

As the name suggests, the Mediterranean diet hides a special nutritional concept that consciously focuses on the diet of Mediterranean cuisine. Numerous studies have shown that people in the Mediterranean area often live healthier lives because the traditional use of olive oil prevents numerous diseases that drastically reduce life expectancy. Overweight through unhealthy eating can also be prevented or remedied in many cases.

It is important for a successful Mediterranean diet to actually rely on a real Mediterranean diet and not to follow the nutritional cliché of pizza and carbohydrate-rich pasta dishes as they are on the menu at the pizza delivery service around the corner. Rather, natural dishes prepared with olive oil such as

  • Antipasti,
  • Fish dishes,
  • Vegetable side dishes,
  • Seafood,
  • Pesto,
  • Salads,
  • Goat or feta cheese

increasingly in the food plan. In addition to olives themselves, other Mediterranean ingredients such as zucchini, tomatoes, arugula, radicchio, mushrooms, peppers or eggplants are essential for vegetable and salad recipes. With a view to fish and seafood, the selection is of course particularly large, because almost all common edible fish (e.g. trout, herring, salmon, sardines or anchovies) as well as mussels and crabs of various types are also at home in the Mediterranean. Gently seared or baked in olive oil and seasoned with garlic and Mediterranean herbs such as basil, oregano, rosemary or thyme and served with classic vegetables from the Mediterranean region, you can have a healthy olive oil-containing dish for your diet plan in no time at all.

Pesto with olive oil

As is well known, there are many pesto recipes based on olive oil. However, three recipes are considered unbeatable traditional variants:

  • Pesto alla Genovese: For a Genoese-style pesto, mix basil, garlic, parmesan, pine nuts and coarse salt (preferably sea salt) in a mortar. Stir in the ingredients gradually before pouring the whole thing with olive oil to the desired consistency.
  • Pesto alla Siciliana: The Sicilian-style pesto also known as pesto rosso (red pesto) relies on the addition of dried tomatoes and almonds instead of pine nuts. Since tomatoes are difficult to crush in a mortar, it is advisable to puree the pesto with the mixer.
  • Pesto alla Calabrese: In Calabria people like the pesto spicy, which is why the standard recipe is supplemented by pepper and paprika. It becomes apparent that, depending on personal preferences, there is a lot to experiment with when it comes to pesto, which produces interesting recipes with olive oil.

Olive oil in cosmetics

There are countless recipes for making skin care products from olive oil. Some of them are even of medical importance because they actively help with existing skin diseases such as acne, neurodermatitis or psoriasis. The same applies to hair care, where olive oil is often used as an additive for hair treatments, conditioners or shampoo. You don't even have to use complex recipes for this, you can even give the olive oil completely natural on skin and hair. Finally, we would like to present a few particularly interesting recipes to you:

Skin ointment with olive oil

  • 45 ml olive oil,
  • 1 ml vitamin E,
  • 10 g cocoa butter,
  • 5 g honey,
  • Skin-protecting herbal oil (e.g. evening primrose, yarrow or marigold).

Warm the cocoa butter in a water bath at around 40 ° C and wait until the body butter has completely melted. Then stir in the olive oil with a whisk and then the honey, which gives the ointment a firmer consistency. A special recommendation here is manuka honey, which is particularly beneficial for the skin in New Zealand and Australia.

With regard to essential oils, we also recommend those whose medicinal herbs are recommended for skin complaints, e.g. evening primrose oil, marigold oil or yarrow oil. In addition, you can also add a little vitamin E, which has a similar protective effect on the skin and is already abundant in olive oil. The ointment is then filled into a dark ointment jar and stored away from light and in a cool place to extend its shelf life.

Olive oil face mask

The skin-cleaning effect of olive oil can also be used for facial care. For example, it makes sense to use olive oil instead of artificial products for removing make-up. In addition, face masks made from olive oil are a real insider tip. Take for this

  • 250 ml olive oil,
  • 1 packet of clay,
  • some sea salt.

Mix the ingredients together in a small bowl and then apply the paste to your face. Once the face mask has dried, it can be rinsed off with lukewarm water. Durch das Zugeben eines höheren Anteils an grobem Meersalz kann diese Mischung sogar als Gesichtspeeling verwendet werden.

Tipp: Alternativ empfehlen wir hier ein Peeling aus Olivenöl, Zucker, Meersalz und fein geriebenen Mandeln. Die körnigen Ingredienzien erhöhen den Peeling-Effekt zusätzlich.

Haarkur aus Olivenöl

Den Haaren kann Olivenöl bei regelmäßiger Anwendung zu mehr Glanz, Geschmeidigkeit und weniger Haarspliss verhelfen. Auch pflegt es trockene Kopfhaut und reduziert so die Schuppenbildung. Günstiger als fertige Haarpflegeprodukte aus Olivenöl ist dabei zum Beispiel eine selbst hergestellte Haarmaske. Die Zutaten:

  • 250 ml Olivenöl,
  • 1 Eigelb,
  • etwas Zitronensaft.

Vermischen Sie die Komponenten gut miteinander und massieren Sie die Naturpaste anschließend sanft in Haare und Kopfhaut ein. Umwickeln Sie den Kopf dann mit einem Handtuch und lassen Sie die Haarmaske ca. 30 Minuten einwirken. Im Anschluss werden die Haare gründlich ausgespült. Der haarkräftigende Effekt sollte danach umgehend spürbar sein.


Es sind keine Nebenwirkungen für Olivenöl bekannt. Bestehende Allergien gegen Pflanzenpollen könnten jedoch mit entsprechenden allergischen Reaktionen wie Augenbrennen, Hautrötungen, Juckreiz oder Durchfall einhergehen. Dementsprechend sollten Olivenbaumextrakte nicht eingenommen werden, sofern eine Allergie gegen Pollen von Olivenbaumgewächsen vorliegt. Diese kann auch durch Kreuzallergien bei anderen, bestehenden Pollenallergien bestehen, weshalb in solchen Fällen vorab zunächst geringe Mengen von Olivenextrakten getestet werden sollten. (ma)

Author and source information

This text corresponds to the specifications of the medical literature, medical guidelines and current studies and has been checked by medical doctors.

Miriam Adam, Barbara Schindewolf-Lensch


  • Abenavoli, Ludovico et al.: "Olive oil antioxidants and non-alcoholic fatty liver disease", in: Expert Review of Gastroenterology & Hepatology (2019), Taylor & Francis Online
  • Borzì, Antonio Maria et al.: "Olive Oil Effects on Colorectal Cancer", in: Nutrients, Volume 11, Issue, 2019, NCBI
  • Hühnermund, Ruth: Wundermittel Olivenöl: Mit kretischen Besonderheiten und Rezepten - Besser essen und länger leben. Gesund und schön bleiben, Books on Demand, 2013
  • Mai, K.: Olivenöl hilft wohl auch gegen Vorhofflimmern, in: MMW - Fortschritte der Medizin, Volume 157, Issue 6, April 2015
  • Krist, Sabine: Lexikon der pflanzlichen Fette und Öle, Lexikon der pflanzlichen Fette und Öle, Springer, 2013

Video: How Olive Oil Is Made (May 2022).