Orange Olive Leaf Juice

Name: Orange Olive Leaf Juice
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 5 whole navel oranges, medium, scrubbed and halved, scrubbed, halved, seeds removed; 1½ cup (40 g) fresh olive leaves, picked and rinsed, rinsed, patted dry, stems removed; 1½ whole fresh lemon, medium, scrubbed, halved, seeds removed; 1 tbsp (20 ml) raw honey, optional (optional); 8 cubes (120 g) ice cubes

From the MyKitchenBank Kitchen

A vibrant, herbaceous cold-pressed juice that pairs sweet oranges with the delicate mineral notes of fresh olive leaves, brightened with lemon and a touch of honey. This Mediterranean-inspired drink is refreshing on its own or diluted with sparkling water for a lighter sipper.

Prep: 15 min
Cook: —
Wait: 5 min
Total: 20 min
Makes: 4 servings (about 16 fl oz / 475 ml total)

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Steps

Before you start

Chill glasses in the freezer for at least 15 minutes before serving
Rinse olive leaves thoroughly and pat dry
Have a fine-mesh strainer or cheesecloth ready
If using a standard blender instead of a cold-press juicer, chill all ingredients beforehand

1
Prepare the citrus
- Scrub the oranges and lemon under cool running water to remove any wax or dirt.
- Pat dry and cut in half lengthwise.
- Remove any visible seeds with a small knife or fork.
- Leave the pith and white membrane intact—they contribute fiber and nutrients.
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Ready when: Citrus halves cleaned and seeds removed
Tip: Don't peel the citrus; the white pith contains bioflavonoids and pectin that add body and health benefits to the juice.
2
Ready the olive leaves
- Rinse the fresh olive leaves thoroughly under cool water to remove dust and any debris.
- Pat them dry completely on a clean kitchen towel—excess moisture dilutes the final juice.
- Remove any thick woody stems, but keep tender stems attached as they contain flavor.
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Ready when: Leaves are dry and stems removed
Tip: Wet leaves will dilute the juice. If you don't have fresh olive leaves, substitute young tender leaves from a potted olive plant or skip this step and increase oranges to 6.
3
Cold-press the juice
- Feed the orange halves, lemon halves, and olive leaves alternately into your cold-press juicer according to the manufacturer's instructions, working in batches if needed.
- Press slowly to maximize juice extraction and preserve the delicate herbal compounds in the olive leaves.
- Collect the fresh juice in a clean bowl or directly into serving glasses.
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Ready when: Juice is expressed and pulp is dry
Tip: If you don't have a cold-press juicer, blend all ingredients with 2 tablespoons of water on high speed for 1 minute, then strain through cheesecloth or a nut milk bag into a bowl, pressing to extract all liquid.
4
Strain if needed
- Pour the juice through a fine-mesh strainer lined with cheesecloth to remove any remaining pulp or leaf fragments.
- Let it drip naturally for 2–3 minutes; don't press, which will introduce air and oxidize the juice.
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Ready when: Liquid is clear or lightly cloudy and free of visible debris
Tip: Skip this step if you prefer a thicker, more nutrient-dense juice with more pulp.
5
Sweeten and chill
- Stir in honey if desired—start with 1 tablespoon per 16 fl oz of juice and adjust to taste.
- The juice is best served immediately over ice in chilled glasses, but it will keep in the refrigerator for up to 24 hours.
- Add ice cubes just before drinking to prevent dilution.
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Ready when: Juice is chilled and honey is fully dissolved
Tip: Raw honey adds complexity and retains beneficial enzymes. If serving as a post-workout drink, skip the honey and add a pinch of sea salt instead.

Good to know

Tips

For the most vibrant flavor and nutritional density, use juice the same day it's made. Cold-pressed juices oxidize and lose delicate volatile compounds within 12–24 hours.
If you don't have access to fresh olive leaves, they are increasingly available at farmers' markets in olive-growing regions or through specialty online suppliers. Dried olive leaves won't work here—the fresh leaves provide subtle mineral and herbal notes that define this juice.
This juice pairs beautifully with still or sparkling water (1 part juice to 1 part water) for a lighter, refreshing aperitif or digestif after a Mediterranean meal.
For a green juice variation, add a small handful of spinach or arugula when cold-pressing; it will brighten the flavor and boost iron content without overwhelming the delicate olive leaf character.

Storage & reheating

Store in a glass jar with an airtight lid in the refrigerator for up to 24 hours. Cold-pressed juice oxidizes quickly; drink within 12 hours for best flavor and nutritional value. Do not freeze, as the delicate herbal character will fade upon thawing.

Substitutions

fresh olive leaves, picked and rinsed → fresh mint or basil leaves. Use the same quantity for a different herbal profile; mint adds cooling freshness, while basil brings peppery complexity. The juice will be less mineral and more aromatic.
navel oranges, medium, scrubbed and halved → blood oranges or Jaffa oranges. Use the same quantity. Blood oranges add deeper color and slight berry notes; Jaffa oranges are sweeter and less acidic. Adjust honey accordingly.
fresh lemon, medium, scrubbed → fresh lime juice (2 tbsp / 30 ml) or grapefruit. Lime adds tropical brightness; grapefruit contributes bitterness and tannins. Both work well with olive leaves.
raw honey, optional → maple syrup or agave nectar. Use the same quantity. Maple syrup adds earthiness; agave is more neutral and slightly less sweet. Both dissolve easily in cold juice.