olive

A widely cultivated evergreen tree (Olea europaea) native to the Mediterranean region, having fragrant white flowers, gray-green lance-shaped leathery leaves, and edible fruit with oil-rich flesh surrounding a hard stone.

The small oval fruit of this tree, usually changing in color from green to black as it ripens, used for food and as a source of oil.

Any of various similar or related plants, such as the Russian olive.

A yellow green of low to medium lightness and low to moderate saturation.

Elæocarpus cyaneus. Compare olive-nut.

Notelæa ovata. See dunga-runga and Notelæa.

The Queensland olive, Olea paniculata. See marblewood, 2.

The oil-tree, Olea Europæa, cultivated from the earliest times in Syria and Palestine, and thence in remote antiquity distributed throughout the whole Mediterranean region: in recent times it has been successfully planted in Australia, southern California, and elsewhere.

The fruit of the common olive-tree, a small ellipsoid drupe (the “berry”), bluish-black in color when fully ripe.