The fruit of the olive-tree. This tree yielded oil which was highly valued. The best oil was from olives that were plucked before being fully ripe, and then beaten or squeezed (Deuteronomy 24:20; Isaiah 17:6; 24:13). It was called "beaten," or "fresh oil" (Exodus 27:20). There were also oil-presses, in which the oil was trodden out by the feet (Micah 6:15). James (3:12) calls the fruit "olive berries." The phrase "vineyards and olives" (Judges 15:5, A.V.) should be simply "olive-yard," or "olive-garden," as in the Revised Version. (see OIL.)

Noah Webster's New International Dictionary of the English Language

1. (n.) A tree (Olea Europaea) with small oblong or elliptical leaves, auxiliary 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.

2. (n.) The fruit of the olive. It has been much improved by cultivation, and is used for making pickles. Olive oil is pressed from its flesh.

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

4. (n.) The oyster catcher.

5. (n.) The color of the olive, a peculiar dark brownish, yellowish, or tawny green.

6. (n.) One of the tertiary colors, composed of violet and green mixed in equal strength and proportion.

7. (n.) An olivary body. See under Olivary.

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

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