Did you know that olive leaves are edible?
And they are also delicious! Their herbaceous and slightly bitter flavour is surprisingly pleasant in cooking: it adds depth and freshness to meat, fish, legumes, vegetables and even savoury doughs.
Just a pinch is enough to give dishes an authentic and unusual Mediterranean touch.
In this short guide, you will discover practical and creative recipes using chopped olive leaves, to make the most of their unique and unusual flavour.
It will be the secret ingredient that will surprise your guests and make every recipe memorable!
Recipes with olive leaves
Baked chicken with olive leaves
Serves 4
• 4 chicken thighs
• 2 teaspoons chopped olive leaves
• 2 tablespoons extra virgin olive oil
• 1 clove of garlic
• 1 sprig of rosemary
• Salt and pepper to taste
Method:
1. In a bowl, mix together the oil, olive leaves, chopped garlic, salt and pepper.
2. Brush the chicken with the seasoning and add the rosemary.
3. Leave to rest for 20-30 minutes.
4. Cook in the oven at 180°C for about 40-45 minutes, until golden brown.
Practical tip: olive leaves withstand long cooking times without becoming bitter, but do not exceed 2 teaspoons for 4 servings.
Interesting fact: its slightly bitter taste is reminiscent of fresh olives and goes well with white meats and delicate flavours.
Spaghetti with garlic, oil and olive leaves
A more aromatic variation on the classic Italian dish!
Serves 4
• 320 g spaghetti
• 3 tablespoons extra virgin olive oil
• 1 clove of garlic
• 1 level teaspoon chopped olive leaves
• Chilli pepper (optional)
• Salt to taste
Method:
1. Cook the pasta in salted water.
2. Heat the oil in a frying pan with the crushed garlic.
3. Turn off the heat and add the olive leaves (do not let them burn).
4. Drain the pasta al dente and toss it in the pan with a ladleful of the cooking water.
Result: a simple first course with an elegant, unobtrusive herbaceous note.
Chickpea and olive leaf soup
Serves 4
• 250 g chickpeas (already cooked)
• 1 litre vegetable stock
• 1 carrot
• 1 stick of celery
• 1 small onion
• 1 teaspoon chopped olive leaves
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
Method:
1. Fry the chopped onion, carrot and celery in oil for 3–4 minutes.
2. Add the chickpeas and stock.
3. Cook for 15 minutes.
4. Add the olive leaves during the last 5 minutes of cooking.
5. Season with salt and pepper.
Interesting fact: the slight bitterness of the leaves balances the natural sweetness of the chickpeas, making the soup more harmonious.
Olive leaf focaccia
Ingredients for a medium baking tray
• 500 g plain flour
• 300 ml lukewarm water
• 10 g fresh yeast
• 40 ml extra virgin olive oil
• 2 teaspoons chopped olive leaves
• 10 g salt
Method:
1. Dissolve the yeast in the water.
2. Add the flour, then the oil and olive leaves.
3. Knead for 8-10 minutes.
4. Add the salt and leave to rise for 2 hours.
5. Roll out on a baking tray and leave to rest for 30 minutes.
6. Bake at 200°C for 20-25 minutes.
Olive leaf and ginger herbal tea
A different version from the simple herbal tea.
Serves 1 cup
• 5 g olive leaves
• 250 ml water
• 2–3 thin slices of fresh ginger
Method:
1. Bring the water to the boil with the olive leaves.
2. Add the ginger and simmer for 5 minutes.
3. Turn off the heat and leave to rest for another 5 minutes.
4. Strain before drinking.
Note: it has a delicate, herbaceous and slightly bitter taste, with a fresh and spicy note given by ginger.
Interesting fact: olive leaves are rich in polyphenols, including oleuropein, which occurs naturally in the plant and is responsible for its characteristic bitter taste.