Olive leaves are even healthier and nutritious than oil, in fact, they have multiple benefits on the body: they are antioxidants against free radicals of cell aging, they stimulate the metabolism of carbohydrates and lipids and help blood circulation and regulate the pressure blood.
Olive leaves
Francesco Guidotti is a cultivator of Corato, a small village in Puglia, in southern Italy. After discovering the numerous nutritive and beneficial properties of olive leaves, he thought that by taking the leaves directly, there would be less dispersion of therapeutical properties. So the grower has created a new product with the aim of daily use, instead of using the leaves for an infusion, as many people do.
The product with Olive leaves
The product, still under patent, is a food substance that can be used in different ways: with sugars, it can become a jam, with oil and salt it becomes a pesto, lyophilized can be used for baked products such as sponge cake, taralli or breadsticks.
In countries where it is already used as an infusion or infusion, olive leaves have a very high cost compared to oil because they are characterized by therapeutic properties.
How it is treated
The olive leaves must follow a precise treatment: they are harvested in a certain period of the year (“balsamic period”) between March and April because they are the months in which the therapeutic properties are at their best. After being harvested they are treated, cut and vacuum-packed. Then, depending on the future use (jam or freeze-dried), there will be a different type of final processing.
