Remarkable multi-taskers, olive leaves boast the highest free radical scavenging power among all the different parts of the olive tree and provide a synergistic antioxidant effect thanks to the combined forces of flavonoids, phenols and oleuropein.
In keeping with our land’s no-waste farming practices, we make use of the whole entire olive tree. From fruit to frond, we utilize each and every nutritional part. Olive leaves are incredibly beneficial to skin because they contain many protective antioxidant phenols, skin-worthy nutrients and anti-inflammatory properties.
Used in traditional herbal medicine for centuries, olive leaf contains one of the most powerful antioxidant skin protectants in the world, rich in HXT (Hydroxytyrosol), a phyto-compound with 10 X more antioxidant activity than green tea.
Oleuropein is a powerful phyto-nutrient known to purify, protect and calm skin. It is responsible for the anti-inflammatory ability of olive leaf to soothe and nourish stressed skin. Because of this antimicrobial super-nutrient, olive leaf has been used for centuries to treat inflamed skin.
In antioxidant potency tests on skin cells, performed at a top-rated lab facility in Princeton, New Jersey, our exclusive olive leaf water inhibits free radical formation and blocks free radical damage by 100%.
To make our exclusive olive leaf imbued skincare ingredients, we gently collect the olive leaves by hand from our own olive trees, and through our cold Soundbath™ Extraction Method, we extract the nutrients from the leaves into water and organic vegetable glycerin to preserve the potency of the bioactive compounds. Our exclusive olive leaf water made from this infusion process is packed with potent nutrients to protect, purify, nourish and soothe skin.
In the Italian culture, olive leaves are used in cooking for their health benefits due to their high antioxidant properties. Try this delicious Italian meal at-home using olive leaves.
Olive Leaves with Burrata Pugliese & Cherry Tomatoes
200g of olive leaves
50g of Apulian burrata
200g of cherry tomatoes
1 garlic clove
Hot chilli pepper
1 tablespoon of Extra Virgin Olive Oil
Pinch of sale for taste
Bring a pot of water to a boil and blanch fresh tomatoes for a few minutes. Let them cool, peel them and cut them into chunks. Brown the peeled and crushed clove of garlic and the finely chopped hot chili pepper in a tablespoon of oil, once golden remove it and add the tomatoes. Cook on high heat for about ten minutes.
In the meantime, cook the olive leaves in plenty of salted water and cut the burrata pugliese into chunks. Drain the olive leaves "al dente" and sauté them for a few moments with the tomatoes, then turn off the heat and add the burrata. Mix well and enjoy. Buon appetito!
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