Olive trees have been valued for centuries, not only for their fruit and olive oil but also for their leaves. Olive leaves contain naturally occurring plant compounds, including oleuropein and other polyphenols, which have attracted scientific interest because of their antioxidant and biological properties.
However, claims that one olive leaf can destroy cancer cells within 12 hours are not supported by clinical evidence. Laboratory studies of olive-leaf compounds are interesting, but results observed in cells or experimental models do not mean that eating or drinking olive leaves can eliminate cancer in a person.
Olive leaves can be prepared as an herbal infusion, but this should be viewed as a beverage rather than a cancer treatment. To make a simple olive-leaf tea, use properly identified, clean, food-grade dried olive leaves. Place a small amount in hot water, allow it to steep for several minutes, and strain before drinking.
The leaves should come from a reliable source and should not have been exposed to pesticides, roadside pollution, or other contaminants. Freshly collected leaves should also be washed thoroughly before preparation.
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