(n.) 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.
(n.) 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.
(n.) Any shell of the genus Oliva and allied genera; -- so called
from the form. See Oliva.
(n.) The oyster catcher.
(n.) The color of the olive, a peculiar dark brownish, yellowish,
or tawny green.
(n.) One of the tertiary colors, composed of violet and green
mixed in equal strength and proportion.
(n.) An olivary body. See under Olivary.
(n.) A small slice of meat seasoned, rolled up, and cooked; as,
olives of beef or veal.
(a.) Approaching the color of the olive; of a peculiar dark
brownish, yellowish, or tawny green.
