Olive (oliba in tagalog)

(Olea europaea) Part used: Leaves, bark and fruit. Properties: Oil: Cholagogue, demulcent, emollient, laxative. Leaves: Antiseptic, astringent, febrifuge, tranquilizer. What it affects: Digestive tract, other internal organs, blood.

Preparation and amount: Infusion: Steep 1-2 tsp. of leaves in 1 cup of water for 10 min. Take 2 tsp. Decoction: Boil 2 handfuls of leaves or bark in 1 quart water until 1 cup of liquid remains. Oil: As a laxative, take 1-2 fluid oz; as a cholagogue, take 1-2 tsp. at a time.

Purposes: The olive has been used for food and medicines from earliest times. Internally, a decoction of the leaves or inner bark of the tree is effective against fever. An infusion of the leaves has a calming effect on nervous people.

• Olive oil, taken internally, increases the secretion of bile and acts as a laxative by encouraging muscular contraction in the bowels. It is soothing to the mucous membraces and is said to dissolve cholesterol.

• The leaf of the olive helps the system resist colds and flus. It fights bacteria, viruses, fungi, and parasites; and it is good for most infectious diseases. It appears to lower blood pressure. It is also used for diarrheal diseases, inflammatory arthritis, psoriases, and chronic fatigue syndrome.

Externally, olive oil is useful insect bites, sprains, burns, bruises, and intense itching (pruritus). Combined with rosemary, it is helpful in treating dandruff.

Note: Olive oil is frequently used as a base for liniments and ointments. Only use cold-pressed olive oil.