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Olive-green Color: Olive (Olea europea).—Next to the grape, the olive is the fruit most extensively grown in the Mediterranean Basin, where the acreage exceeds 12 million. It is grown principally for the oil extracted from the fruit, which comprises one of the major oils of commerce. The fresh fruit is bitter and unpalatable, and requires processing. There are several kinds of processing, the method best known in the United States having originated in California, where a small industry exists based on fruit processing rather than oil production. The olive tree is a beautiful evergreen with grayish-green foliage. The principal olive-producing countries are Spain, Italy, Portugal, Tunisia, and Greece.
Eggs: Breeds January-July; eggs usually deposited in shallow water in strings entwined about vegetation
Tadpole: Black; tail tip rounded; tail fins translucent; with growth body and tail become stippled with gold which gives an olive-green color.
Mixing two primary colors in equal proportion results in the formation of the secondary colors - orange, violet, and green. When a primary color is mixed with an adjacent secondary color, a tertiary color - such as red-violet or blue-green - is produced. Seeing colors as spokes of a wheel enables you to see how one color relates to another. |
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