having the color of green olives
of a light brownish green color
of a yellow-green color similar to that of an unripe olive
having a specified size
one-seeded fruit of the European olive tree usually pickled and used as a relish
small ovoid fruit of the European olive tree; important food and source of oil
a yellow-green color of low brightness and saturation
hard yellow often variegated wood of an olive tree; used in cabinetwork
evergreen tree cultivated in the Mediterranean region since antiquity and now elsewhere; has edible shiny black fruits
