Olive branches have slender silvery-green leaves that bring a soft, muted texture to arrangements. Florists use them as foliage to add movement and an earthy, Mediterranean feel to bouquets.
Strip any leaves that will sit below the waterline, then recut the stems on an angle. Use clean water with flower food and keep away from ripening fruit and other ethylene sources. Olive foliage is hardy and tolerates dry handling well, but recutting extends its life.
10–14 days
available all year.
Hand-tied bouquets from our studio – same day across London.
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