A tree (Olea Europaea) with small oblong or elliptical leaves, axillary clusters of flowers, and oval, one-seeded drupes. The tree has been cultivated for its fruit for thousands of years, and its branches are the emblems of peace. The wood is yellowish brown and beautifully variegated.
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The fruit of the olive. It has been much improved by cultivation, and is used for making pickles. Olive oil is pressed from its flesh.
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Any shell of the genus Oliva and allied genera; -- so called from the form. See Oliva.
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The oyster catcher.
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The color of the olive, a peculiar dark brownish, yellowish, or tawny green.
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One of the tertiary colors, composed of violet and green mixed in equal strength and proportion.
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An olivary body. See under Olivary.
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A small slice of meat seasoned, rolled up, and cooked; as, olives of beef or veal.
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Approaching the color of the olive; of a peculiar dark brownish, yellowish, or tawny green.
