Olive Leaf Herbal Infusion

Name: Olive Leaf Herbal Infusion
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 tablespoon (3 g) dried olive leaves, whole or slightly crushed; 2 cups (480 ml) hot water, just off the boil (195–205°F / 90–96°C); ½ lemon (50 g) fresh lemon, halved, or cut into thin wedges for serving; 1 tablespoon (21 g) raw or regular honey, to taste, or omit if you prefer unsweetened (optional)

From the MyKitchenBank Kitchen

A soothing Mediterranean herbal tea made with dried olive leaves, brightened with fresh lemon and sweetened with honey. Olive leaf tea is traditionally valued for its subtle, slightly astringent flavor and wellness properties. This infusion is simple to prepare and can be enjoyed hot or chilled.

Prep: 5 min
Cook: —
Wait: 10 min
Total: 15 min
Makes: 2 cups (480 ml) tea

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Steps

Before you start

Use fresh, filtered, or bottled water for the best flavor
Have all ingredients measured and ready before heating water
Use dried olive leaves from a reputable source (not olive trees grown for oil if pesticide-treated)
Read the steeping time on your dried olive leaves package, as processing varies by producer

1
Heat the waterOven 205°F / 95°C
- Fill an electric kettle with fresh filtered or bottled water and bring to a boil, or heat water in a stovetop kettle until it reaches a rolling boil.
- Let it cool for 1–2 minutes so the temperature drops to 195–205°F (90–96°C); this prevents bitter over-extraction of the delicate olive leaf flavor.
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Ready when: Water steams and releases a slight wisp of vapor
Tip: Boiling water that cools for a moment is easier to control than measuring exact temperature; the infusion will be less bitter.
2
Place leaves in infuser
- Place the dried olive leaves (1 tablespoon / 3 g) directly into a tea infuser basket, reusable tea strainer, or fine-mesh strainer.
- If using a teapot, place the leaves directly in the bottom of the pot and have a separate small strainer ready for pouring.
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Tip: Whole or slightly crushed leaves release flavor more gently and evenly than powdered leaves.
3
Pour hot water and steep
- Pour the hot water (2 cups / 480 ml) over the olive leaves.
- If using mugs, pour about 1 cup into each mug with its infuser.
- If using a teapot, pour all the water into the pot, cover, and let it rest on a stable surface.
- Steep for 8–10 minutes; the liquid should deepen to a pale golden or light amber color.
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Ready when: Tea is pale golden or light amber in color; aroma is mild, slightly herbal, and earthy
Tip: Steeping too long (over 12 minutes) can make the tea bitter; most producers recommend 8–10 minutes.
4
Remove infuser and strain
- Carefully lift the infuser basket or strainer out of the mugs or teapot.
- If using a teapot without a built-in strainer, pour the tea through a fine-mesh strainer into the mugs, leaving the leaves behind.
- Discard the used leaves.
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Ready when: All tea is poured into mugs and no leaves remain floating
Tip: If any leaves slip through, they are safe to drink but may scratch the back of your throat slightly.
5
Add lemon and honey
- Squeeze the juice of half a fresh lemon into each mug, or add a lemon wedge for serving.
- Stir in honey (about ½ tablespoon / 10.5 g per mug) if desired, or taste the tea first to decide if you want sweetening.
- Stir until honey dissolves.
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Ready when: Honey is fully dissolved and lemon juice is blended throughout
Tip: Add honey to the cup after steeping rather than to hot water to preserve raw honey's beneficial properties.
6
Serve and enjoy
- Drink the infusion hot, allowing it to cool slightly before each sip so you can fully appreciate the subtle herbal flavor.
- If you prefer iced tea, let the tea cool to room temperature, then pour over ice.
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Tip: Serve immediately after steeping for the freshest, most vibrant flavor.

Good to know

Tips

Olive leaf quality varies by source; sourcing from reputable tea or wellness suppliers ensures leaves are food-grade and properly dried.
If the tea tastes too astringent or bitter, reduce steeping time to 5–7 minutes next time or use less dried leaves.
This infusion is best enjoyed fresh but can be made in larger batches and refrigerated for cold serve throughout the week.
Lemon's vitamin C content may enhance the absorption of compounds in olive leaf tea; this pairing is both traditional and nutritionally sound.

Storage & reheating

Store dried olive leaves in an airtight container away from light and heat for up to 1 year. The prepared tea may be kept in the refrigerator for up to 2 days and reheated gently or served cold over ice. Do not steep tea in advance for extended periods, as the flavor will degrade and become increasingly bitter.

Substitutions

raw or regular honey → maple syrup or agave nectar. Use the same amount (1 tablespoon / 21 g per 2 cups of tea) for similar sweetness; these add subtle flavor variations.
fresh lemon → fresh lime juice or a splash of apple cider vinegar. Lime adds a different citrus note; vinegar brightens the tea in a more tangy way. Start with 1 teaspoon and adjust to taste.
dried olive leaves → green tea or white tea. Use the same amount and steeping time for a different herbal experience, though the flavor profile will shift entirely.
hot water → herbal tea blend with olive leaves. Combine dried olive leaves with chamomile, mint, or lavender for added complexity; maintain the same steeping time.