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