Olive-Berry (גִּרגִּר, gargar', so called from its round and rolling form; Isa 17:6, "berry-;" ἐλαία, Jas 3:12, elsewhere "olive," etc.), the drupe or fruit of the olive-tree, known as "olives" par excellence. It .is greenish, whitish, violet, or even black, never larger than a pigeons egg, generally oval, sometimes globular, or obovate, or acuminate. The fruit is produced in vast profusion, so that an old olive-tree becomes very valuable to its owner. It is chiefly from the pericarp that olive-oil is obtained, not from the seed, contrary to the general rule of the vegetable kingdom. Olives, gathered before they are quite ripe, are pickled; in various ways, being usually first steeped in lime-water, by which they are rendered softer and milder in taste. They are well known as a restorative of the palate, and are also said to promote digestion. Disagreeable as they generally are at first, they are soon greatly relished, and in the south of Europe are even a considerable article of food. Dried olives are there also used, as well as pickled olives. SEE OLIVE.