Ten phenolic compounds were identified in olive leaf extract
(OLE) and fruit extract (OFE). OLE was rich in flavones and polyphenols,
with oleuropein, including oleuropeosides, flavonols
and organic acids, accounting for the highest proportions. Conversely,
caffeic acid and luteolin were the two most abundant
compounds in OFE, which had only trace amounts of
oleuropein.