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Leftover olive leaves from oil mills in Greece, usuÂally used as ferÂtilÂizer, can instead be dried and exported to counÂtries like Japan, Korea, and the USA to proÂduce tea, potenÂtially increasÂing profÂits for proÂducÂers. Olive leaf tea is gainÂing popÂuÂlarÂity due to its nutriÂtional value, and proÂducÂers in Greece should conÂsider takÂing advanÂtage of this opporÂtuÂnity to utiÂlize their excess leaves and boost revÂenue from an othÂerÂwise underÂutiÂlized resource.

Anyone visÂitÂing an oil mill in Greece durÂing the proÂducÂtion seaÂson would see a huge pile of olive leaves accuÂmuÂlated at a corÂner of the propÂerty after the olives have been defoÂliÂated.
This solid byprodÂuct is of negÂliÂgiÂble imporÂtance to the proÂducer, and it usuÂally serves as a soil ferÂtilÂizer. But this palÂtry leftÂover can play a more imporÂtant role, adding to the producer’s slim profÂits.
Dried olive leaves are used in counÂtries like Japan, Korea and the USA to proÂduce tea. Back in 2006 there was only one Greek proÂducer exportÂing olive leaves to Japan for €3,5 per kilo, and since then only a few othÂers have started such a venÂture. The task is not a demandÂing one, with the only preÂreqÂuiÂsite being that the leaves must come from organic olive groves to avoid the presÂence of forÂeign subÂstances.
Olive leaf tea is becomÂing quite popÂuÂlar and is conÂsidÂered to be of high nutriÂtional value. Producers in Greece should conÂsider takÂing advanÂtage of the big quanÂtiÂties of olive leaves going pracÂtiÂcally unexÂploited and increase their revÂenue, at least marÂginÂally.