Why ‘pick’ Olé olive leaf extract?
Whether it is the fresh-picked origin of the leaf, the history of expertise pertinent to the growers of Olé olive trees, or the branch-to-bottle processing… the reasons for choosing Olé are as wide as the benefits you derive from making that choice.

• International genetic bank: The olive trees used to create Olé are scientifically selected based on DNA identification and High-Performance Liquid Chromatography (HPLC) selection. The growers of Olé’s fresh olive leaves tested 60 different olive varieties from 12 countries to identify the variety that is most perfectly suited to fresh leaf extract production.
   
• Branch-to-bottle processing: Olé leaves are freshly picked during a sunrise harvest and then immediately processed and bottled, meaning there is no storage, drying, or damage of leaves.
   
• Using only fresh-picked, alive olive leaves: When the leaves that are used to create olive leaf extract are freshly picked, the potency of the extract is considerably higher in strength and is more readily bioavailable than olive leaf extracts reconstituted from artificially adjusted olive leaf extract powders or from dry leaves.
   
• Diverse olive leaf grove: 550,000 Olea europaea trees grown solely for fresh leaf.
   
• Natural properties maintained: The branch-to-bottle processing of Olé also means the natural properties of the olive leaf are protected and maintained, resulting in fresh, alive leaves that retain their full range of polyphenolics in a synergistic effect.
   
• Critical processes combined to ensure the highest quality and potency: The olive trees grown to produce Olé are only farmed naturally on virgin land using vermiculture (worm-created) fertilisers and pristine irrigation water.
   
• Pure and natural ingredients: Olé contains no artificial flavours, colourings, preservatives, alcohol, sugar, lactose, starch, yeast, gluten, or animal products.
   
• 100% Australian grown: The Australian climate, prime agricultural soils, and geographical location make the country one of the world leaders in the cultivation of fresh produce.
   
• Quality control recognition: Recognition, listing and/or certification by a number of governing bodies, including:
  - Good Manufacturing Practice (GMP)
  - Australian Register of Therapeutic Goods (ARTG)
  - WHO Guidelines on Good Agricultural and Collection Practices of Herbal Medicines (GACP)
  

Antioxidants and the Fight Against Free Radicals
Just by breathing we can do damage to our bodies. This is because when we inhale oxygen, our body’s cells use that oxygen to produce energy, which produces free radicals as a natural by-product. Free radicals are molecules that have lost one of their electrons, therefore rendering them unbalanced and highly reactive. These free radicals then cause damage to our bodies, called oxidative damage. On top of this, poor diet, excessive exposure to the sun, pollution, and substances such as alcohol and cigarettes also create free radicals that further damage cells.

Antioxidants prevent or slow the oxidative damage to our body and also repair cell damage. Olive leaf extract contains a broad spectrum of polyphenolic antioxidants, which have very strong free radical-fighting properties. Furthermore, the main phenol in olive leaf extract, oleuropein, has been found to strengthen the immune system.