Olive Leaf Iced Tea
Marj talked about food memories for last month's Thought's from Thyme recipe, and like her I was inspired by the extraordinary food & drink we encountered at Babylonstoren and so brought this unusual tea recipe back to Thyme with me. Outside The Cookery School we have a mature Olive Garden, a particularly popular spot with hotel & cookery guests, and this delicious infusion made me look at the olive trees in a new light. We all understand that a little olive oil is an essential part of a healthy diet, but the extraordinary properties of the olive leaf do seem to be demanding an increase in research & studies, claims for their anti-inflammatory, cholesterol busting, antioxident, immune-boosting properties are building. So it seems we should approach this humble silvery leaf with some respect, making a tea is the perfect way to enjoy them.
- Ensure your leaves have not been sprayed with chemicals of any kind before using.
- Pick olive leaves mid-morning, when the dew has dried from the trees.
- Leave to dry for 3 days or very slowly in a low oven.
- Infuse 10-15 leaves in a teapot with freshly boiled water.
- Sweeten with honey, we use our own, to taste and then chill.
- Serve with ice & lemon slices, sit outside & think of the South African sunshine ...
note: there is some anecdotal evidence that olive leaf tea may interfere with chemotherapy treatments, seek medical advice before combining.