Abstract
By-products produced during olive tree cultivation and particularly olive leaves (OLs) resulting from the pruning of olive trees are considered agricultural residues, without being further exploited. Νevertheless, they are a source of valuable bioactive ingredients. Among them simple phenols and phenolic acids, secoiridoids, flavonoids and terpenoids are some of the main chemical classes of bioactives, identified in OLs with proved biological properties such as antioxidant, antitumor, anti-inflammatory, antimicrobial and cardioprotective activity.
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