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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.

4. (Anat.) An olivary body. See under
Olivary.

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

&fist; 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.

Bohemian olive (Bot.), a species of
Elæagnus (E. 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.


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