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.
- Of a grayish green color, that of an unripe olive.
1907, Harold Edward Bindloss, chapter 22, in The Dust of Conflict:
- Appleby […] rose from his seat when Morales came in. He shook hands urbanely, unbuckled his sword, and laid his kepi on the table, and then sat down with an expression of concern in his olive face which Appleby fancied was assumed.
- ^ 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).