Related entry: Olive oil
Olive leaves are obtained from Olea europaea, Linn. (N.O. Oleaceae), a tree which is widely cultivated in the countries bordering on the Mediterranean. The leaves are used both fresh and dried. They are lanceolate or elliptic-lanceolate in shape, from 4 to 8 centimetres long, very shortly stalked, with entire margin and mucronate apex. They are dark green above, paler and very minutely pitted below, and glabrous. The taste is feebly bitter and astringent.
Constituents.—Olive leaves contain a glucoside which has not yet been isolated, together with oleanol, d-mannitol, oleasterol, oleastranol, homo-oleastranol, and the two hydrocarbons hentriacontane and pentriacontane.
Action and Uses.—Olive leaves are used, in the form of tincture, as a febrifuge and antiperiodic. A decoction (1 in 20) has also been employed as a substitute for quinine in the treatment of obstinate cases of fever.
- Tinctura Oleae Foliorum, B.P.C.—TINCTURE OF OLIVE LEAVES. 1 in 3.
- Dose.—1 to 4 mils (15 to 60 minims).
The British Pharmaceutical Codex, 1911, was published by direction of the Council of the Pharmaceutical Society of Great Britain.