The olive tree, the emblematic tree of the Mediterranean, of the Oleaceae family, has narrow leaves, dark green on top and silvery on the underside. They are known less for infusions than for landscapes; yet they form the heart of this blend, alongside leaves from Morocco.

Turkish apple adds sweetness to them. Two lemony plants complete the recipe: lemon balm (21%), from Bulgaria, France and Morocco, and verbena, mentioned twice: as whole leaves, then simply verbena (11%), the latter originating from Paraguay. All these plants are organic.

Silvery green, the loose leaf evokes the garrigue after rain. The liquor is yellow-green. The noble, vegetal bitterness of the olive tree comes through first; the apple softens it at once, and the lemon balm and verbena brighten it with a floral citrus note. The finish is elegant and slightly dry.

Caffeine-free, this herbal infusion is recommended in the evening. It accompanies a tapenade on a slice of toasted bread, a goat’s cheese, a fougasse, or is enjoyed on its own. It can also be served lukewarm, when the olive tree’s bitterness becomes gentler, or cold in summer, with a slice of lemon and a few fresh lemon balm leaves. It thus offers a distinctive alternative to the more classic verbena or lemon balm infusions on their own.

Its infusion is short: three minutes, four at most, in water at 100 °C, so that the olive tree does not take over. Allow 12 to 15 g per litre; for a single cup, between 2.5 and 3 g. It is sold loose, by weight.