olive leaf infusion
process / process-olive-leaf-infusion
オリーブ葉の浸出
↑Short definition
A process of infusing olive leaves in water at different degrees of grinding. It changes phenolic transfer and bitter-astringent taste at the same time.
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Hypotheses and recipe candidates for this entry are on the Japanese page.
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How processing and cooking change it (1)
olive leaf infusion can increase The amount of oleuropein transferring to the aqueous phase, and perceived bitterness and astringencypreliminary
Scope: Olive-leaf infusions at varying degrees of crushing
Note: A single trial using a 13-member untrained panel, recording bitterness and astringency as separate attributes.
The higher the degree of crushing, the higher the oleuropein concentration in the aqueous phase, and the infusion crushed most strongly was reported to have very strong bitterness and more pronounced astringency.
Limitations: A small, untrained panel. Does not attribute the causal contribution of bitterness and astringency to a single factor.
Source: Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions (Medina Eduardo; Romero Concepcion; Garcia Pedro; Brenes Manuel, 2019) · full text checked
Context: Olive leaf extract (OLE) shows "very strong bitterness perception," and reports a detection threshold of 5.78 mg per 100 g and a recognition threshold of 8.05 mg per 100 g by a trained panel (n=11).
Limitations: The subject is a smoothie fortified with OLE, not the crushing-degree infusions of the leaf itself, differing from the sample conditions of the existing claim. The same source is also connected to the entry for olive leaf as a seasoning.
Source: Sensory Quality of Functional Beverages: Bitterness Perception and Bitter Masking of Olive Leaf Extract Fortified Fruit Smoothies (Kranz Peter; Braun Nina; Schulze Nadine; Kunz Benno, 2010) · abstract checked
Show data
process-olive-leaf-infusion —can_increase→ "The amount of oleuropein transferring to the aqueous phase, and perceived bitterness and astringency"claim: clm-olive-leaf-crushing / type: processing / updated: 2026-08-31