Old French olive (“olive, olive tree”), from Latin olīva (“olive”), from Ancient Greek ἐλαία (elaía), from Proto-Indo-European *loiwom (compare Old Church Slavonic лои (loi, “tallow”), Old Armenian եւղ (ewł, “oil”)).
olive (plural olives)
- An evergreen tree, Olea europaea, cultivated since ancient times in the Mediterranean for its fruit and the oil obtained from it.
- The small oval fruit of this tree, eaten ripe (usually black) or unripe (usually green).
- The wood of the olive tree.
- A dark yellowish-green color, that of an unripe olive.
- (anatomy) An olivary body, part of the medulla oblongata.
- A component of a plumbing compression joint; a ring which is placed between the nut and the pipe and compressed during fastening to provide a seal.
- (cooking) A small slice of meat seasoned, rolled up, and cooked.
- a beef olive
- olives of veal
- Any shell of the genus Oliva and allied genera; so called from the shape.
- (Britain, dialect) An oystercatcher, a shore bird.
- The translations below need to be checked and inserted above into the appropriate translation tables, removing any numbers. Numbers do not necessarily match those in definitions. See instructions at Help:How to check translations.
- ^ Radoslav Katičić, Ancient Languages of the Balkans, Part One (Paris: Mouton, 1976).
olive f (plural olives)
- “olive” in le Trésor de la langue française informatisé (The Digitized Treasury of the French Language).
Middle High GermanEdit
olive m, f