OLEA EUROPAEA
\ˈə͡ʊli͡ə jˌʊ͡əɹə͡ʊpˈi͡ə], \ˈəʊliə jˌʊəɹəʊpˈiə], \ˈəʊ_l_iə j_ˌʊə_ɹ_əʊ_p_ˈiə]\
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evergreen tree cultivated in the Mediterranean region since antiquity and now elsewhere; has edible shiny black fruits
By Princeton University
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evergreen tree cultivated in the Mediterranean region since antiquity and now elsewhere; has edible shiny black fruits
By DataStellar Co., Ltd
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The leaves of the olive are bitter, and an extract prepared from them, and a substance called olivina, the bitter principle of the leaves, have been given in Italy as antiperiodics. The fruit, when pickled, is extremely grateful to some stomachs. Olives, as met with in the shops, are prepared from the green, unripe fruit, repeatedly steeped in water. To this, some quicklime or alkaline salt is added, and, afterwards, they are washed and preserved in a pickle of common salt and water. From this fruit is prepared the Olive oil or Salad oil of the Pharmacopoeias, which is obtained by grinding and pressing the olives, when thoroughly ripe. The finer and purer oil issues first by gentle pressure, and the inferior sort on heating what is left, and pressing it more strongly. See Oleum Olivae. In Calabria, an odorous resin exudes from its trunk, which is employed as a perfume by the Neapolitans. A gum flows from certain wild olives, in warm countries, which consists, according to Pelletier, of a resin, a little benzoic acid, and a peculiar substance, called Olivile. It is in yellow masses, of a slightly acrid taste, and of a vanilla smell. It is called Oleae gummi, O. resina, and O. balsamm, (F.) Gomme olivier, and is esteemed astringent and detersive.
By Robley Dunglison
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The European olive. The ripe fruit contains in its sarcocarp nearly 70 per cent, of olive oil. All parts of the plant (except the ripe fruits) contain mannite, the unripe fruits especially, from which it disappears as they ripen, being apparently transformed into olive oil. [Lat.]
By Smith Ely Jelliffe
Word of the day
Procollagen Proline Dioxygenase
- mixed-function oxygenase that catalyzes hydroxylation prolyl-glycyl-containing-peptide, usually in protocollagen, hydroxyprolylglycyl-peptide. The enzyme utilizes molecular oxygen with a concomitant oxidative decarboxylation of 2-oxoglutarate to succinate. EC 1.14.11.2.