Olive

The olive tree is an evergreen, native to the Mediterranean area but widely grown in tropical areas and warm climates. The hard, yellow wood of the gnarled trunk is covered by gray-green bark; the branches extend to a height of 25 feet or more. The opposite, leathery leaves are elliptic, oblong, or lanceolate in shape; they are dark green on top and have silvery scales underneath. The fragrant white flowers grow in axillary panicles that are shorter than the leaves. The fruit is an oblong or nearly round drupe which is shiny black when ripe.

Olive has been used effectively in several ways: the leaves as an antiseptic, astringent, febrifuge, and tranquilizer; the oil as a cholagogue, demulcent, emollient, and laxative. A decoction of the leaves or inner bark of the tree is effective against fever; an infusion of the leaves has a tranquilizing effect helpful for nervous tension. Olive oil taken internally increases the secretion of bile and acts as a laxative by encouraging muscular contraction in the bowels. It is also soothing to mucous membrane and is said to dissolve cholesterol. Olive oil is useful externally for burns, bruises, insect bites, sprains, and intense itching (pruritus). With alcohol it makes a good hair tonic, and with oil of rosemary a good treatment for dandruff. One of its most common uses is as a base for liniments and ointments.

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