A 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.
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.
A small slice of meat seasoned, rolled up, and cooked.
Any shell of the genus Oliva and allied genera; so called from the shape.
An oystercatcher, a shore bird.
Of a grayish green color, that of an unripe olive.