olive (redirected from Lucques olive)

olive, common name for the Oleaceae, a family of trees and shrubs (including climbing forms) of warm temperate climates and of the Old World tropics, especially Asia and the East Indies. Many are popular ornamentals, particularly the lilac (Syringa), true jasmine (Jasminum), privet (Ligustrum), and forsythia genera; none of these has species native to the United States. Several indigenous species of ash (Fraxinus) are valuable for timber in North America. The true olive (Olea europaea) is the source of the fruit also called olive and of olive oil; it is the most commercially important member of the family. The olive tree, a small evergreen, has been cultivated since the beginning of historical times in its native Asia Minor. Its cultivation spread very early to all the Mediterranean countries, and this is still the chief area of production. It is now grown also in Australia, S Africa, Mexico, and California, where it was introduced (c.1769) at the San Diego mission by Spanish missionaries. The mission olive of today, one of the best varieties for both pickling and oil, was developed from the trees grown at the mission. The several hundred horticultural varieties of olives, many cultivated since ancient times, differ in appearance, flavor, and oil content. Some varieties have been developed especially for oil extraction, the chief use of the fruit. Of the eating olives, green olives are picked when full-grown but unripe, and are often pitted and stuffed with pimientos or anchovies. Ripe olives, usually purplish black, are richer in oil. Both green and ripe olives are treated with lye to remove the bitter quality and then packed in brine. Olive wood, hard and close-grained, is used for cabinetwork and furniture. According to Greek mythology the olive was Athena's gift to mankind, and Athens was named in her honor for this gift. The olive branch has been the symbol of peace since before Christian times, because the oil could be used both to heal human ills and to calm troubled waters. The first vegetation seen by Noah after the Deluge was the branch of olive brought back by the dove, and a dove bearing an olive branch has also been used in art as a symbol of peace. Olives are classified in the division Magnoliophyta, class Magnoliopsida, order Scrophulariales, family Oleaceae.

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olive

Subtropical, broad-leaved tree (Olea europaea) or its edible fruit. The olive was being grown on the island of Crete c. 3500 BC, and Semitic peoples apparently were cultivating it as early as 3000 BC. Its cultivation was important to the ancient Greeks and Romans and spread to all the countries bordering the Mediterranean. Today olives are grown primarily for olive oil, valued both for its distinctive taste and fragrance and for its dietary benefits. Fresh olives must be treated to neutralize their extreme bitterness before they can be eaten. The olive family (Oleaceae) comprises about 900 species in 24 genera of woody plants. Native to forested regions, members of the family grow worldwide except in the Arctic; they are evergreen in tropical and warm temperate climes and deciduous in colder zones. The family includes ash trees, which yield hardwood timber, and horticultural favourites such as the lilac, jasmine, privet, and forsythia. Many members of the family are cultivated for their beautiful and fragrant flowers.

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olive

1. 

a. a yellow-green colour

b. (as adjective): an olive coat

2. an angler's name for the dun of various mayflies or an artificial fly in imitation of this

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olive

1. an evergreen oleaceous tree, Olea europaea, of the Mediterranean region but cultivated elsewhere, having white fragrant flowers, and edible shiny black fruits

2. the fruit of this plant, eaten as a relish and used as a source of olive oil

3. the wood of the olive tree, used for ornamental work

4. any of various trees or shrubs resembling the olive

5. of, relating to, or made of the olive tree, its wood, or its fruit

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olive [′äl·əv]

(botany)

Any plant of the genusOleain the order Schrophulariales, especially the evergreen olive tree (O. europea) cultivated for its drupaceous fruit, which is eaten ripe (black olives) and unripe (green), and is of high oil content.