The idea of growing a tea garden first took root for me when I read James Wong’s Homegrown Revolution. It quickly became, and still is, one of my essentials go-to guides for gardening. The ritual of brewing and sharing tea—a tradition cherished across cultures—is as much about connection as it is about the drink itself. And the possibilities go far beyond the contents of a typical black tea bag. It led me to grow my own chamomile and mint and even to pick dandelions. Teas really can come from the most unexpected places.
It wasn’t until I met Helen Melser, author of The Olive Tree in My Kitchen, that I discovered olive leaf tea. Helen’s book opened my eyes to the versatility of olive trees, including how to make olive leaf tea. The process is refreshingly simple, resulting in a delicate infusion with a subtle, grassy flavor that’s both soothing and delicious.
This is how Helen prepares and blends her olive leaf tea, start with dried olive leaves. Use whole, grind in a spice mill or cut with scissors. I use my multi-bladed herb scissors which work really well.
The Art of Blending Tea
Helen considers blending tea to be one of the “great pleasures of the kitchen. It’s a form of culinary magic. A little more of this or less of that, a pinch of this or a few rose petals and then perhaps a eureka moment.”
Add to olive leaves to your favourite tea or herbal infusion, a green tea or mint. Kawakawa (piper excelsum), a slice of ginger or lemon, chilli or cardamom. You might like to sweeten it with a vegan honey or add some olive leaf to a homemade dandelion tea.
Please note – at this stage olive leaf tea is not recommended for pregnant or breastfeeding mothers as possible side effects are still unknown.
Drying Olive Leaf
To prepare olive leaves for tea, they must be washed and left to dry at room temperature. This is best done by spreading them over a large flat surface, preferably in a warm room or outside in the shade. Once they are dry, store them sealed in a dry dark place where they should last for at least a year.
Cold Olive Leaf Tea
- 1/2 cup hot water
- 5 tbsp cut olive leaf tea
- fresh lemon verbena, lemon balm, mint or kawakawa optional
- 3 ½ cups cold water
Pour the hot water over the olive leaf tea and any other fresh leaves. Count to 20 then add the cold water. Cover and leave to infuse overnight or for at least 8 hours.
Hot Olive Leaf Tea
Olive leaves are very tough and require longer steeping than other herbal leaves. After a while you will get to know the strength you prefer and how long your infusion should stand.
- 1 tsp cut olive leaf tea or about 8 whole dried olive leaves
- 1 cup just boiled water
Place the tea leaves in a cup or mug. Pour the water over the leaves and infuse for 10-15 minutes, stirring once or twice. Strain before serving.
Recipe, quotes and images (by me) from The Olive Tree in My Kitchen shared with permission from the author, by Helen Melser and the publisher, Bateman Books.
For more olive plant-based recipes subscribe below and follow along on instagram. Other recipes from The Olive Tree in my Kitchen include Epityrum – an ancient olive salad and Helen’s Melt-in-the-mouth Olive Shortbread.
