One of the tertiary colors, composed of violet and green mixed in equal strength and proportion.

Olive varieties number in the dozens and vary in size and flavor. All fresh olives are bitter and the final flavor of the fruit greatly depends on how ripe it is when picked and the processing it receives. Underripe olives are always green, whereas ripe olives may be either green or black.

The small oval fruit of the olive tree, early olives are green, mature olives are black. It's rich oil is used for frying, marinades, dressings and baking.

a single seeded fruit, grown in Mediterranean Europe, used in pickling and oils.

Latin oliva - the oval fruit of the olive tree; oval eminence on medulla oblongata; adjective - olivary.

Yellow-green, fine-grained timber with a wavy, mottled grain. It was introduced to Britain from Spain and Italy in the second half of the 17thC and used mainly for its decorative quality, particularly in ornamental veneers.

small ovoid fruit of the European olive tree; important food and source of oil

evergreen tree cultivated in the Mediterranean region since antiquity and now elsewhere; has edible shiny black fruits

hard yellow often variegated wood of an olive tree; used in cabinetwork

one-seeded fruit of the European olive tree usually pickled and used as a relish

a yellow-green color of low brightness and saturation

of a yellow-green color similar to that of an unripe olive

a fruit as it has a stone in it"

an oily fruit that grows on an evergreen tree

L. oliva, olive. The inferior olive is a smooth oval prominence on the surface of the medulla oblongata.

olives; nere: black olives;

A smooth ovale eminence located on the ventrolateral surface of the rostral medulla oblongata. It marks the location of the underlying i nferior olivary nucleus.

The oval fruit of a long-living evergreen tree "Olea europa" which grows in areas with hot summers and cool winters. The fruits, up to 4 cm long, are green when unripe and turn black when fully ripe. Both green and black olives are eaten raw, the green after treatment. Both kinds may be fermented in a 10% brine. The black are often partially dried and stored in oil. The fully ripe black olives are the source of olive oil.

any of several colors resembling that of the unripe fruit of the olive tree that are yellow to yellow green in hue, of medium to low lightness and of moderate to low saturation.

A darker shade resembling that of a green olive.

In neuroanatomy, a rounded oval prominence on the surface of the medulla oblongata in the brain. There are two olives, corresponding to the two olivary bodies, one on each side of the medulla oblongata. Nerve fibers in the olivopontocerebellar pathway connect the olives to the pons and cerebellum . See the entire definition of Olive

The small oval fruit of the Mediterranean evergreen tree. more information - recipes

The small oval fruit of the olive tree, widely cultivated...

the small fruit of a tree native to the Mediterranean region; has a single pit, high oil content, green color before ripening and green or black color after ripening and an inedibly bitter flavor when raw; eaten on its own after washing, soaking and pickling, or pressed for oil; available in a range of sizes (from smallest to largest): medium, colossal, supercolossal and jumbo.

The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Lebanon and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea. Its use as a major agricultural product in preclassical Greece led to its wide distribution throughout the western Mediterranean.

Olive is a dulled, darker yellowish-green color typically seen on green olives. It can be formed by adding a little black to yellow dye or paint. As a color word in the English language, it is unexpectedly old, appearing in late Middle English.

The Olive is the fruit of the Olive tree (Olea europaea) and is a major component of the agriculture and gastronomy of many countries adjoining the Mediterranean Sea in Europe, North Africa and Asia Minor.