Olive

• 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.