Abstract

Olive oil contains up to 81% oleic acid, an omega-9 fatty acid and an unsaturated fat. Its benefits are numerous, including lowering LDL, cholesterol and raising HDL cholesterol, thus promoting cardiovascular health. The antioxidants in olive oil combat diseases and inflammation, including chronic conditions affecting the nervous and cardiovascular systems, as well as physical inflammations like arthritis and rheumatism. It is also a major source of vitamin E (an antioxidant that protects cells from damage) and vitamin K, helping to combat oxidative stress, which is linked to cancer and aging. This study was conducted to test the effectiveness of extracts from green olive leaves and their effect as antibacterial agents against Salmonella and E. coli bacteria, which are classified as common causes of some diseases such as food poisoning that humans and animals are exposed to. In addition, they are considered contaminants that cause spoilage of some foods. The synergistic effect of these leaves with antibiotics was also studied. The results of the study showed a variation in the inhibitory effect of olive leaf extracts against Salmonella and E. coli bacteria, and the Alcoholic extract was superior to the experimental bacteria that showed sensitivity to some antibiotics, while the synergistic effect was higher of (Gentamicin with Alcoholic extract of olive leaves) against Salmonella and E. coli bacteria are (25, 22) respectively.