Olive Ochre

Olive

The cultivated olive is a subspecies of subtropical evergreen tree in the family Oleaceae. Modern cultivars are traced primarily to the Near East, Aegean Sea, and Strait of Gibraltar. Olea europaea is the type species for its genus, Olea, which lends its name to the Oleaceae plant family. The olive fruit is classed botanically as a drupe, similar in structure and function to the cherry or peach. The term oil was originally synonymous with olive oil.

Ochre

Ochre is a family of natural clay earth pigments, made up of ferric oxide and varying amounts of clay and sand, ranging in colour from yellow to deep orange or brown. The term is also used for the colours produced by this pigment, especially a light brownish-yellow. A variant of ochre containing a large amount of hematite, or dehydrated iron oxide, has a reddish tint known as red ochre. The term "ochre" is colloquially used to cover a range of different substances used for their colours in Aboriginal Australian art and ceremonial decoration, for instance the clay known as "white ochre" or "pipe clay" is derived from kaolin or gypsum.

Olive (color)

Olive, also called olive green, is a dark shade of yellowish green, like that of unripe or green olives.

olive

Noun

1. A tree of species Olea europaea cultivated since ancient times in the Mediterranean for its fruit and the oil obtained from it.
2. The small oval fruit of this tree, eaten ripe (usually black) or unripe (usually green).

Adjective

1. Of a grayish green color, that of an unripe olive.

ochre

Noun

1. A clay earth pigment containing silica, aluminum and ferric oxide.
2. A somewhat dark yellowish orange colour.

Adjective

1. Having a yellow-orange colour.
2. Referring to cultures that covered their dead with ochre.