H BLOOMS Bio-Fermented Olive Leaf Extract 500ml

Support your immune system and overall wellbeing with Henry Blooms Bio-Fermented Olive Leaf Extract. This potent, liquid tonic combines the traditional antioxidant power of Olive Leaf with a unique bio-fermentation process, resulting in a living, probiotic-rich concentrate that nourishes the gut while defending the body.

Unlike standard extracts, this formula is fermented using Henry Blooms' signature MultiplyPlus® process. This transforms the Olive Leaf into a more highly bioavailable form while introducing billions of beneficial bacteria to support a healthy digestive tract. It’s a multi-action approach to health—fighting free radicals while balancing your internal microbiome.

Key Features & Benefits

• Immune System Support: Olive Leaf is naturally rich in Oleuropein, a powerful antioxidant that helps support immune function and maintains cardiovascular health.
• Gut Health & Probiotics: The bio-fermentation process creates a living probiotic liquid that helps replenish and balance your gut flora for better digestion and immunity.
• Superior Antioxidant Activity: Helps protect the body’s cells from oxidative stress and free radical damage caused by pollutants and lifestyle factors.
• 99% Sugar-Free: A health-conscious formula that is free from added sugars, making it suitable for those monitoring their sugar intake.
• Natural & Raw: Raw, vegan-friendly, and free from gluten, dairy, and alcohol.
• Versatile Use: A delicious, slightly tangy liquid that can be enjoyed neat or added to your favorite smoothie, juice, or chilled water.

How to Use

• Dosage: Mix 15ml (approx. one tablespoon) with 200ml of water or juice, or add to your favorite smoothie.
• Frequency: Can be taken up to 1–2 times daily.
• Storage: Store in a cool, dry place below 25°C. Refrigerate after opening and consume within 3 months.

Ingredients

Bio-fermented Olive Leaf extract (equivalent to 1.5g of fresh leaf), MultiplyPlus® proprietary probiotic blend (including Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Bifidobacterium lactis, Lactobacillus bulgaricus, Saccharomyces cerevisiae). Glycerol (vegetable-derived).