OLIVE

							                                     OLIVE
                               Olea europaea (Oleaceae)

                                  HISTORY AND USES

                The olive was probably first cultivated in Crete in around
               3500 BC. The leaves have been used since those times to
             clean wounds. Olive leaves lower blood pressure and help to
             improve the function of the circulatory system. They are also
              mildly diuretic and may be used to treat conditions such as
             cystitis. Possessing some ability to lower blood sugar levels,
                     the leaves have been taken for diabetes. The oil is
             nourishing and improves the balance of fats within the blood.
             It is traditionally taken with lemon juice in teaspoonful doses
              to treat gallstones. The oil has a generally protective action
              on the digestive tract and is useful for dry skin. Externally, it
                  is a good, although sticky, carrier oil for essential oils.

               MAIN PROPERTIES: Digestive, diuretic, anti-inflammatory.

                                       Olive Oil
  - naturally rich in proteins, vitamins and minerals, plus essential fatty acids -
mainly alpha linolenic acid. Good for dehydrated or irritated skin; the prevention
and treatment of stretch marks or scars; as a natural sun-screen agent; and even
      for the conditioning of hair. Works well with lighter-textured base oils.