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Definition of Ripe olive
1. Noun. Olives picked ripe and cured in brine then dried or pickled or preserved canned or in oil.
Lexicographical Neighbors of Ripe Olive
Literary usage of Ripe olive
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Standard Cyclopedia of Horticulture: A Discussion for the Amateur, and by Liberty Hyde Bailey (1917)
"Giraldii, Baroni, has larger and broader Ivs., the spathe is purplish outside
and is somewhat the color of a ripe olive, the tube and blade are more equal ..."
2. The New International Encyclopædia edited by Daniel Coit Gilman, Harry Thurston Peck, Frank Moore Colby (1903)
"It has been claimed that while the pickled green olive is chiefly valuable as a
relish, the pickled ripe olive is really worthy of attention as a wholesome ..."
3. The California Fruits and how to Grow Them: A Manual of Methods which Have by Edward James Wickson (1921)
"Canning the ripe olive.—Canned olives, put upon the market in the same form as
... The enforcement of these regulations removes all danger from ripe olive ..."
4. The Land of Sunshine by Charles Fletcher Lummis (1897)
"... pickled green and fit only to be used as a condiment, know little of the value
of the ripe olive as food, nutritious as meat and always delicious. ..."
5. The New Dietetics, what to Eat and how: A Guide to Scientific Feeding in by John Harvey Kellogg (1921)
"Green, pickled olives are inferior in food value. The ripe olive is highly nourishing.
It is chiefly sold in this country in bottles or cans, ..."
6. California, Romantic and Beautiful: The History of Its Old Missions and of by George Wharton James (1914)
"But the ripe olive is full of nutriment, besides having a sweet and delicious
... The California habit of eating the ripe olive as a food is extending ..."
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