Olive oil

2. (Zo["o]l.) (a) Any shell of the genus {Oliva} and allied genera; -- so called from the form. See {Oliva}. (b) The oyster catcher. [Prov. Eng.] [1913 Webster]

3. (a) The color of the olive, a peculiar dark brownish, yellowish, or tawny green. (b) One of the tertiary colors, composed of violet and green mixed in equal strength and proportion. [1913 Webster]

4. (Anat.) An olivary body. See under {Olivary}. [1913 Webster]

5. (Cookery) A small slice of meat seasoned, rolled up, and cooked; as, olives of beef or veal. [1913 Webster]

Note: Olive is sometimes used adjectively and in the formation of self-explaining compounds; as, olive brown, olive green, olive-colored, olive-skinned, olive crown, olive garden, olive tree, olive yard, etc. [1913 Webster]

{Bohemian olive} (Bot.), a species of {El[ae]agnus} ({El[ae]agnus angustifolia}), the flowers of which are sometimes used in Southern Europe as a remedy for fevers.

{Olive branch}. (a) A branch of the olive tree, considered an emblem of peace. (b) (Fig.): A child.

{to hold out an olive branch}, to offer to make peace (with a rival or enemy).

{Olive brown}, brown with a tinge of green.

{Olive green}, a dark brownish green, like the color of the olive.

{Olive oil}, an oil expressed from the ripe fruit of the olive, and much used as a salad oil, also in medicine and the arts.

{Olive ore} (Min.), olivenite.

{Wild olive} (Bot.), a name given to the oleaster or wild stock of the olive; also variously to several trees more or less resembling the olive. [1913 Webster +PJC]