Olive Leaf Infusion – a New Discovery

“Iphitos, make not the fruit of an apple the prize of thy contest;

But on the victor’s head set a fruitful wreath of wild-olive”

 

Phlegon of Tralles, 2nd century BC

 

The oleaster (or Olea Oleaster) is sometimes known as the wild olive, is a very ancient type of olive and it does indeed look like a cultivated form of the cultivated olive.

I was lucky enough to be given some leaves to use as an infusion, as well as some of the oil produced from this beautiful tree. I had no idea you could use the leaves as an infusion so this was quite a discovery for me. We found it quite light, but with  a fresh hay aroma, a subtle honeyed flavour with a background of woody pine. The SD tea consultant commented, ‘brighter citrus top notes’. I’ve been having it every day now, whilst working, and it’s a soft, subtle flavour which grows on you. Interesting experiment.

The oil was very smooth with a distinctive bitter chilli kick at the end, not overwhelming just rather interesting.  It went particularly well in the tasting with toasted farmhouse bread.

 

This post is dedicated to Luigi Vergura – with thanks

 

oleaster olive oil - smooth and rich
oleaster olive oil – smooth and rich – with crunchy croutons 
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Related Posts

About turmeric tea and how to make turmeric tea

“She makes tea by hand. Nettles, slippery elm, turmeric, cinnamon – my mother is a recipe for warm throats and belly laughs. ” -Sarah Kay,…
Read More

Know your flat whites from your cortados… your lattes from your cappuccinos… The low-down on coffee

“They [the Turks] are almost continually seated, and for their amusement are accustomed to drinking publicly both in the shops and in the streets…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts