Wild olive leaves, when used in tea, impart a subtly earthy and herbal flavour with a hint of bitterness, complemented by a mild, woody aroma. In gin production, these leaves contribute a nuanced herbal complexity, enhancing the spirit with earthy undertones and a faintly bitter note. Culinary applications of wild olive leaves include their use in marinades for meats or fish, adding a herbal depth, or as a wrap for cooking, infusing dishes with a delicate Mediterranean essence. Medicinally, these leaves are valued for their antioxidant properties, aiding in detoxification and potentially lowering blood pressure. They are also used in traditional medicine for treating digestive disorders and as a mild sedative to promote relaxation.
 
Price exclusive of  VAT, ex our offices in Johannesburg. We can deliver all around the country.
 
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