Characteristics Of The Arisi Taggiasca Olive Leaf Concentrate Glycerol Extract

Arisi Olive leaf extract is produced using olive leaves that are picked from the trees and worked few hours after in a factory where several separation plants are available, including chromatography, fractional and molecular distillation ones.
The solvent used is glycerol a non toxic substance commonly present inside the human body, instead of the commonly used ethanol.

The Arisi Olive leaf extract contains a relatively high content of Hydroxytyrosol, but contains also the range of the phenolic compounds present in the olive leaves including the most polar ones, that normally are not extracted with the standard ethanol extractions. Many of them are still not known by science, but all of them have a synergetic role and are naturally present, not only the leaves, but also in all the olive tree including fruit and, in small quantity, in extra virgin olive oil.


The informations included in this data sheets are not intended for the consumer, but only for technical and professional use.
The Arisi Olive leaf extract is concentrated, and is not intended to be used as it is, but it needs to be reworked (dilution, etc.).
One of the main Polyphenols present in the Arisi Olive leaf extract is Hydroxytyrosol. European Commission in the conditions for the use of Hydroxytyrosol as a novel food, fixes the quantity of Hydroxytyrosol permitted in 215 mg/kg in some food products, and in 175 mg/kg in others, informing that consume of Hydroxytyrosol needs to be avoided by infants and pregnant and lactating women (5).
O.M.M. Sabry, in his study, reports Jarisch–Herxheimer reaction as side effects of olive leaf extract consume, the symptoms reported are: dull headaches, muscle and joint pain, feverishness and sweating nausea, sore throat and nasal passages, vaginal irritation, especially in the case of yeast/fungal infections.
Olive leaf extract side effects may also include dizziness in people who have low blood pressure, by lowering it further, stomach irritation, and diarrhea, and acid reflux/heartburn (6)


(1) Vertuani S. et Al. “Activity and stability studies of verbascoside, a novel antioxidant, in dermo-cosmetic and pharmaceutical topical formulations” Molecules, 16, 2011
(2) Cicerale S. et Al. “Biological activities of phenolic compounds present in virgin olive oil” International Journal of Molecular Sciences, 11, 2010
(3) Arbonés J.M. Et Al. “Olive oil phenolics”. 2009
(4) Aydar et Al. “Effect of Hydroxytyrosol on human health” EC Nutrition 11.4, 2017
(5) COMMISSION IMPLEMENTING REGULATION (EU) 2017/2470 of 20 December 2017
(6) Sabry O.M.M. “Review: beneficial health effects of olive leaves extracts” Journal of Natural Sciences Research, Vol. 4, No. 19, 2014