Oliver vs. Olive — What's the Difference?

A small tilt hammer, worked by the foot.

The olive, known by the botanical name Olea europaea, meaning "European olive", is a species of small tree in the family Oleaceae, found traditionally in the Mediterranean Basin. The species is cultivated in all the countries of the Mediterranean, as well as in Australia, New Zealand, North and South America and South Africa.

An olive grove.

A small oval fruit with a hard stone and bitter flesh, green when unripe and bluish black when ripe, used as food and as a source of oil

An olive tree.

The small evergreen tree which produces olives and which has narrow leaves with silvery undersides, native to warm regions of the Old World.

A small tilt hammer, worked by the foot.

A greyish-green colour like that of an unripe olive

United States jazz musician who influenced the style of Louis Armstrong (1885-1938)

A slice of beef or veal made into a roll with stuffing inside and stewed.

A marine mollusc with a smooth, roughly cylindrical shell which is typically brightly coloured.

Each of a pair of smooth, oval swellings in the medulla oblongata.

A metal ring or fitting which is tightened under a threaded nut to form a seal, as in a compression joint.

Greyish-green

A widely cultivated evergreen tree (Olea europaea) native to the Mediterranean region, having fragrant white flowers, gray-green lance-shaped leathery leaves, and edible fruit with oil-rich flesh surrounding a hard stone.

The small oval fruit of this tree, usually changing in color from green to black as it ripens, used for food and as a source of oil.

Any of various similar or related plants, such as the Russian olive.

A yellow green of low to medium lightness and low to moderate saturation.

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.

(neuroanatomy) 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.

(cookery) 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.

A tree (Olea Europæa) 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.

Any shell of the genus Oliva and allied genera; - so called from the form. See Oliva.

The color of the olive, a peculiar dark brownish, yellowish, or tawny green.

An olivary body. See under Olivary.

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

Approaching the color of the olive; of a peculiar dark brownish, yellowish, or tawny green.

Small ovoid fruit of the European olive tree; important food and source of oil

Evergreen tree cultivated in the Mediterranean region since antiquity and now elsewhere; has edible shiny black fruits

Hard yellow often variegated wood of an olive tree; used in cabinetwork

One-seeded fruit of the European olive tree usually pickled and used as a relish

A yellow-green color of low brightness and saturation

Of a yellow-green color similar to that of an unripe olive