Olives (Olea europaea)

Olives are a mineral-rich, warming and oily fruit traditionally used to lubricate the joints, support liver and gallbladder health, and ease digestive discomfort. With antioxidant and anti-inflammatory actions, they tonify the cardiovascular and immune systems and are especially grounding for dry, cold, or tense constitutions.

Monograph of

Olives (Olea europaea)

• Taste

  Salty (stimulates digestion and water balance)

  Bitter (supports liver, detox, and metabolic regulation)

  Sour (cleansing, bile-stimulating, and toning)

• Season

  Fall/Winter

• Qualities

  Heavy (promotes grounding and stability)

  Moist (restorative, lubricating to tissues)

  Dense (nourishing, tissue-building)

  Warming (supports circulation and metabolic function)

  Penetrating (stimulates movement in stagnation)

  Hard (indicates slow digestion; may tax weaker guts)

• Suitability

  Best for catabolic and dry constitutions.

  May aggravate damp and anabolic types in excess.

• Indicated Tissue States

  Tissue states show what imbalances are happening at the tissue level — whether things are too dry, too tense, too inflamed — and what foods or herbs can help fix with long-term use. This substance is best indicated for symptoms with these underlying tissue states:

  Dryness (tissues lack moisture and lubrication)

  Cold/Depression (slowed function, lack of vitality)

• Affinities

  Affinities are the targeted tissues that a substance acts on after the release of chemicals. This substance has an affinity for the: Digestive tract, liver, skin, cardiovascular system, nerves

• Chemical Constituents

  Oleuropein, tyrosol, hydroxytyrosol, monounsaturated fats (esp. oleic acid), tocopherols (vitamin E), phenolic acids

• Nutritional Value

  (per ~100g, varies by type):

  Calories: ~115 kcal

  Fat: 10–12g (mostly monounsaturated)

  Sodium: ~700–1,500 mg

  Vitamin E, iron, copper, fiber

Medicinal Actions of

Olives (Olea europaea)

• Digestive System

  Bitter Digestive Stimulant – Promotes bile flow and appetite

  Liver Tonic – Supports phase I & II detox via polyphenols

  Liver Protective – Oleuropein helps buffer liver from oxidative stress

• Circulatory System

  Blood Lipid Modulating – Helps reduce LDL and improve HDL (especially via oleic acid)

  Cardioprotective – High monounsaturated fats support arterial health

• Immune/Lymphatic

  Anti-inflammatory – Oleuropein and hydroxytyrosol reduce cytokine overexpression

  Antioxidant – Rich in polyphenols that reduce cellular oxidative stress

• Skin/Integumentary System

  Moistening – Fats and vitamin E support barrier function

  Skin Protective – Reduces skin oxidative damage internally and externally

• Nervous system

  Neuroprotective – Polyphenols reduce neuroinflammation

• Urinary System

  Mild Diuretic – Helps reduce water retention via sodium-potassium modulation

Preparation & Usage of

Olives (Olea europaea)

• Brining

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• fermenting

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• dry curing

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• water-curing

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• fresh

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Traditional & Modern Sources

Murray, M. T. The Healing Power of Foods

Haas, E. Staying Healthy With Nutrition

Bone, K. & Mills, S. Principles and Practice of Phytotherapy

Barja, G. et al. (2004). "Beneficial effects of olive oil and polyphenols on oxidative stress and inflammation" – J Nutr Biochem

Visioli, F., & Galli, C. (2002). "Biological properties of olive oil polyphenols" – Lipids

Romani, A., et al. (2000). “Polyphenolic content in five olive cultivars” – J Agric Food Chem

USDA National Nutrient Database