Olive
fat
The olive is a species of subtropical evergreen tree in the family Oleaceae. Originating in Asia Minor, it is abundant throughout the Mediterranean Basin, with wild subspecies in Africa and western Asia; modern cultivars are traced primarily to the Near East, Aegean Sea, and Strait of Gibraltar. The olive is the type species for its genus, Olea, and lends its name to the Oleaceae plant family, which includes lilac, jasmine, forsythia, and ash. The olive fruit is classed botanically as a drupe, similar in structure and function to the cherry or peach. The term oil was originally synonymous with olive oil, the liquid fat derived from olives.
Conditions addressed
How to use
- Use as a cooking medium on low heat, or drizzle raw over finished dishes to preserve beneficial fatty acids.
Pregnancy, Breastfeeding & Children
Pregnancy
Use CautionLimited formal pregnancy safety data; may have a mild blood-pressure-lowering effect, so it's generally used cautiously rather than as a routine remedy.
Breastfeeding
Likely SafeNo significant concerns documented at normal tea/extract amounts.
Children
Likely SafeGenerally well tolerated in mild tea form; no significant safety concerns documented.
Interactions & contraindications
May affect blood pressure
Watch for: Antihypertensive medications (ACE inhibitors, beta-blockers, calcium channel blockers, diuretics)
Combined use can push blood pressure too high or too low — monitor readings if you take blood pressure medication.
May thin the blood
Watch for: Anticoagulants (warfarin), antiplatelets (aspirin, clopidogrel), and other blood-thinning herbs or supplements (ginkgo, garlic, fish oil, vitamin E)
Combining blood-thinning substances can increase bleeding risk, including before surgery or dental work.