Dictionary

olive-oily en · ADJ

Etymology

From olive oil + -y.

Meanings

1. With olive oil.
   • The evening went well, and we again distributed several papers and received fairly good donations, rewarding ourselves at the end to more scrumptious, olive-oily Greek food, salads and rich baklava sweets. 2016, Wayne G. Cox, “Greece”, in London to Kabul: The Journey That Led Me to Her, Asheville, N.C.: Grateful Steps Foundation, →ISBN, part one (London to Istanbul), page 53:
   • The combination of caramelized onions, toasted walnuts, and Gorgonzola cheese with the tender olive-oily focaccia dough is magical. 2017, Amy Emberling, Frank Carollo, Zingerman’s Bakehouse, San Francisco, Calif.: Chronicle Books, →ISBN, page 179:
   • You’ll pass a traditional panificio (bakery; there’s another at Via Palestro #34) where you can say, “Vorrei un etto di focaccia” to treat yourself to about a quarter-pound of the region’s famed, olive-oily bread (€1, plenty for two). 2015, Rick Steves, Italy 2016 (Rick Steves’ Europe), Berkeley, Calif.: Avalon Travel, →ISBN, page 443:
   • Butter makes food delicious and, if a dish isn’t based in the olive-oily Mediterranean region, I often fry in a combination of half butter and half olive oil, so you get flavour and a higher burning point. 2015, Hattie Ellis, The One Pot Cook: 150 Recipes for Feeding Family & Friends, London: Head of Zeus Ltd, →ISBN, page 230:
   • THE HEALTHIEST DIET AFTER A HEART ATTACK / Is it the low-fat, low-cholesterol diet touted by the American Heart Association? Is it the olive-oily Mediterranean diet, which studies show protects entire populations from heart disease? It’s both. 2008, Bill Gottlieb, “Heart Disease & Stroke: Easy Ways to Clean Your Arteries”, in Bottom Line’s Breakthroughs in Drug-Free Healing: Thousands of the Best Science-Proven Natural Remedies to Curb, Cure and Prevent Common Ailments and Serious Conditions, Stamford, Conn.: Bottom Line Books, →ISBN, page 225, column 1:
   • You eat the whole artichoke and soak up the olive-oily gravy with your chunks of bread. 2016, Patsy Garlan, The Thing Is, San Rafael, Calif.: Summerland Publishing, →ISBN, page 302:
   • Occasionally I had an olive-oily meal of mainly spaghetti, in an inexpensive restaurant. 2017, Alfred H. Siemens, “[Monday, February 28, 1955] Shadows high on the walls and men muttering in their dreams”, in Green Mackinaw: In Europe 1954-55, Victoria, B.C.: FriesenPress, →ISBN, page 95:
   • Rounds of olive-oily focaccia are scattered with coarse salt and rosemary, scallions, or tomato sauce. 2007, Patricia Unterman, Patricia Unterman’s San Francisco Food Lover’s Pocket Guide, Berkeley, Calif.: Ten Speed Press, →ISBN, page 101:
   • One of the strangest but most delicious lunches I have had in a while – warm rice tossed with a splodge of mayo, flaked olive-oily tuna and finely shredded lettuce. 2016, Lizzie Kamenetzky, “Introduction”, in The Bountiful Kitchen: Delicious Ideas to Turn One Dish into Two, London: Kyle Books, →ISBN, page 6:
   • From her mother Mary Rose inherited, along with “the pipes,” youthful skin, thanks to a Mediterranean heritage and an olive-oily diet. 2015, Ann-Marie MacDonald, Adult Onset, Portland, Ore.; Brooklyn, N.Y.: Tin House Books, →ISBN, page 43:
   • Heap onto hot olive-oily pasta. 2003, Miranda Innes, Getting to Mañana, London: Bantam Press, →ISBN, page 290:
2. Resembling or characteristic of olive oil.
   • Unlike Bunnahabhainn, it is not that easy to drink, either, having such a bland, rather olive-oily taste that you end up geting^([sic]) fed up with very quickly. 1992, Tom Morton, “Islay”, in Spirit of Adventure: A Journey Beyond the Whisky Trails, Edinburgh: Mainstream Publishing, →ISBN, page 149:
   • A motherly woman lived there with her son, Luigi, a gay young man with an olive-oily skin, glistening teeth and a rubbery smile. 1952, Paul Brickhill, “The Man who Would Not Die”, in Escape—or Die: Authentic Stories of the R.A.F. Escaping Society, London: Pan Books Ltd., published 1956, page 106:
   • The taste is indeed pure salt, chewy salt, a little sour, but without the olive-oily taste of her father’s salt-cured olives. 2004, Cris Mazza, Homeland, Los Angeles, Calif.: Red Hen Press, →ISBN, page 119:

Forms

Deriveds

olive oiliness