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1. The oil tree, Olea europaea,
of the Oleaceae.
Its fruit yields olive oil, a fixed oil that consists chiefly of olein and palmitin; and is used as a nutritive food; in medicine as a laxative, as an emolient external application to wounds or burns, and as an ingredient of liniments and ointments.
2. An ovoid device small enough to fit on the tip of a vein stripper.
This prevents damaging the vein as the stripper is pushed into it.
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One of two masses of gray matter lying adjacent to the inferior olive of the brain.
A grayish green color used as a military uniform made of olive drab cloth; especially, one worn in the United States army.
Oil obtained by pressing the ripe, fruit of olives.
It is used as an emollient in treating skin diseases and as a nutrient.