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olive    音标拼音: ['ɑləv] ['ɑlɪv]
n. 橄榄,橄榄树,橄榄色,橄榄枝
a. 黄绿色的,黄褐色的,橄榄色的

橄榄,橄榄树,橄榄色,橄榄枝黄绿色的,黄褐色的,橄榄色的

olive
adj 1: of a yellow-green color similar to that of an unripe
olive
n 1: small ovoid fruit of the European olive tree; important
food and source of oil
2: evergreen tree cultivated in the Mediterranean region since
antiquity and now elsewhere; has edible shiny black fruits
[synonym: {olive}, {European olive tree}, {Olea europaea}]
3: hard yellow often variegated wood of an olive tree; used in
cabinetwork
4: one-seeded fruit of the European olive tree usually pickled
and used as a relish
5: a yellow-green color of low brightness and saturation

Olivary \Ol"i*va*ry\, a. [L. olivarius belonging to olives, fr.
oliva an olive: cf. F. olivaire.] (Anat.)
Like an olive.
[1913 Webster]

{Olivary body} (Anat.), an oval prominence on each side of
the medulla oblongata; -- called also {olive}.
[1913 Webster]


Olive \Ol"ive\, n. [F., fr. L. oliva, akin to Gr. ?. See {Oil}.]
1. (Bot.)
(a) 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.
(b) 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.
[1913 Webster]

2. (Zool.)
(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 {Elaeagnus} ({Elaeagnus
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]


Olive \Ol"ive\, a.
Approaching the color of the olive; of a peculiar dark
brownish, yellowish, or tawny green.
[1913 Webster]


colorful \colorful\ adj.
1. having striking color. Opposite of {colorless}.

Note: [Narrower terms: {changeable, chatoyant, iridescent,
shot}; {deep, rich}; {flaming}; {fluorescent, glowing};
{prismatic}; {psychedelic}; {red, ruddy, flushed,
empurpled}]

Syn: colourful.
[WordNet 1.5]

2. striking in variety and interest. Opposite of {colorless}
or {dull}. [Narrower terms: {brave, fine, gay, glorious};
{flamboyant, resplendent, unrestrained}; {flashy, gaudy,
jazzy, showy, snazzy, sporty}; {picturesque}]
[WordNet 1.5]

3. having color or a certain color; not black, white or grey;
as, colored crepe paper. Opposite of {colorless} and
{monochrome}.

Note: [Narrower terms: {tinted}; {touched, tinged}; {amber,
brownish-yellow, yellow-brown}; {amethyst}; {auburn,
reddish-brown}; {aureate, gilded, gilt, gold, golden};
{azure, cerulean, sky-blue, bright blue}; {bicolor,
bicolour, bicolored, bicoloured, bichrome}; {blue,
bluish, light-blue, dark-blue}; {blushful,
blush-colored, rosy}; {bottle-green}; {bronze, bronzy};
{brown, brownish, dark-brown}; {buff}; {canary,
canary-yellow}; {caramel, caramel brown}; {carnation};
{chartreuse}; {chestnut}; {dun}; {earth-colored,
earthlike}; {fuscous}; {green, greenish, light-green,
dark-green}; {jade, jade-green}; {khaki}; {lavender,
lilac}; {mauve}; {moss green, mosstone}; {motley,
multicolor, culticolour, multicolored, multicoloured,
painted, particolored, particoloured, piebald, pied,
varicolored, varicoloured}; {mousy, mouse-colored};
{ocher, ochre}; {olive-brown}; {olive-drab}; {olive};
{orange, orangish}; {peacock-blue}; {pink, pinkish};
{purple, violet, purplish}; {red, blood-red, carmine,
cerise, cherry, cherry-red, crimson, ruby, ruby-red,
scarlet}; {red, reddish}; {rose, roseate}; {rose-red};
{rust, rusty, rust-colored}; {snuff, snuff-brown,
snuff-color, snuff-colour, snuff-colored,
snuff-coloured, mummy-brown, chukker-brown}; {sorrel,
brownish-orange}; {stone, stone-gray}; {straw-color,
straw-colored, straw-coloured}; {tan}; {tangerine};
{tawny}; {ultramarine}; {umber}; {vermilion,
vermillion, cinibar, Chinese-red}; {yellow, yellowish};
{yellow-green}; {avocado}; {bay}; {beige}; {blae
bluish-black or gray-blue)}; {coral}; {creamy}; {cress
green, cresson, watercress}; {hazel}; {honey,
honey-colored}; {hued(postnominal)}; {magenta};
{maroon}; {pea-green}; {russet}; {sage, sage-green};
{sea-green}] [Also See: {chromatic}, {colored}, {dark},
{light}.]

Syn: colored, coloured, in color(predicate).
[WordNet 1.5]

43 Moby Thesaurus words for "olive":
aestival, beryl-green, berylline, blue-green, bluish-green,
chartreuse, chloranemic, chlorine, chlorotic, citrine, citrinous,
emerald, foliaged, glaucescent, glaucous, glaucous-green, grassy,
green, green as grass, green-blue, greenish, greenish-blue,
greenish-yellow, greensick, holly, ivy, ivy-green, leafy, leaved,
olivaceous, olive-green, porraceous, smaragdine, springlike,
summerlike, summery, verdant, verdurous, vernal, vernant, vert,
virescent, yellowish-green

Olive
the fruit of the olive-tree. This tree yielded oil which was
highly valued. The best oil was from olives that were plucked
before being fully ripe, and then beaten or squeezed (Deut.
24:20; Isa. 17:6; 24:13). It was called "beaten," or "fresh oil"
(Ex. 27:20). There were also oil-presses, in which the oil was
trodden out by the feet (Micah 6:15). James (3:12) calls the
fruit "olive berries." The phrase "vineyards and olives" (Judg.
15:5, A.V.) should be simply "olive-yard," or "olive-garden," as
in the Revised Version. (See {OIL}.)

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  • Olive - Wikipedia
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    Olives (and olive oil) contain powerful antioxidants called polyphenols Research reveals that these multitasking antioxidants may protect against heart disease and cancer and may keep your brain sharp as you age
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    Olive varieties get their distinctive qualities from their genetics, their region and climate, and how they were harvested and cured The result is hundreds and hundreds of olives with unique personalities
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  • 12 Popular Types of Olives and How to Use Them - Martha Stewart
    What type of olive should you use for which purpose? Our guide to olives explains how curing and color affect taste—and then dives into the flavor profiles and best uses for popular types of olives, from buttery Castelvano and smoky Gaeta to fruity Kalamata and nutty Arbequina
  • Are Olives Healthy? | The Mediterranean Dish
    The olive tree is one of the oldest known trees Though believed to have originated in Africa, it eventually spread to Morocco, Algeria, and Tunisia, before making its way to Greece, Italy, and other Mediterranean countries Olive Varieties: Green vs Black Olives Green olives are picked before they are ripe, whereas black olives are fully ripened
  • Everything You Need To Know About Olives - Chowhound
    Olives exhibit interesting fruit-bearing patterns, typically alternating heavy and light crops in successive years "Olives form clusters on branches and slowly mature and ripen," says Olivia Roszkowski The ripening process takes between 6 and 8 months, with the olives gaining more oil content over time (though many experts agree that the quality and healthfulness of the oil goes down as the





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