olive oily

See also: olive-oily

English

Adjective

olive oily (comparative more olive oily, superlative most olive oily)

1. Alternative form of olive-oily.
   1. With olive oil.
      • 2013, Darlene Barnes, Hungry: What Eighty Ravenous Guys Taught Me About Life, Love, and the Power of Good Food, New York, N.Y.: Hyperion, →ISBN, page 242:

        Enough oil to lightly coat everything…err on the side of more, it’s a south of France dish, it’s supposed to be olive oily.

      • 2014, Ann-Marie MacDonald, Adult Onset, [Toronto, Ont.]: Alfred A. Knopf, →ISBN, page 34:

        From her mother Mary Rose inherited, along with “the pipes,” youthful skin, thanks to a Mediterranean heritage and an olive oily diet.

        One 2015 edition has olive-oily.

      • 2015, James Bainbridge, Brett Atkinson, Stuart Butler, Steve Fallon, Will Gourlay, Jessica Lee, Virginia Maxwell, Turkey, 14th edition, Footscray, Vic., Oakland, Calif., London: Lonely Planet Publications Pty Ltd, →ISBN, page 178, column 2:

        Another seafood restaurant facing the harbour, ‘Phosphorescence’ lights the way with its massive meze trays groaning under the weight of things fishy, olive oily and yoghurty.

   2. Resembling or characteristic of olive oil.
      • 1983, Jane Grigson, “Italy”, in Jane Grigson’s Book of European Cookery, New York, N.Y.: Atheneum, →ISBN, page 55, column 1:

        ‘The countryside is dotted with people up olive trees, people carrying sacks of olives, tractors pulling loads of olives. The lovely warm olive oily smell in the presses is unforgettable,’ says Mrs Zyw, one of Tuscany’s liveliest oil producers.

      • 2008, Cal Orey, “Olive Oil Is Not for Everyone: Some Bitter Views”, in The Healing Powers of Olive Oil: A Complete Guide to Nature’s Liquid Gold, New York, N.Y.: Kensington Books, →ISBN, part 6 (Future Olive Oil), pages 184–185:

        A Midwest writer, for one, explains that she loves olive oil. “However, olive oil only goes so far. For my birthday, my husband made me a dark chocolate cake and, not being a baker, he didn’t even notice the difference between the two oils (canola and olive) and the cake was unbearable; although it was moist, it had this thick, distinct olive oily taste that overpowered the dark chocolate. […]”

      • 2012, Nancy Frazier, I, Lobster: A Crustacean Odyssey‎^[1], Durham, N.H.: University of New Hampshire Press, →ISBN:

        This bouillabaisse recipe inspires the imagination of rich aromas. Orange rind, fennel, and saffron especially are so potent that the combination is intoxicating, to say nothing of the pungency of fish and lobster cooking, and the yeasty, garlicky, olive oily smell of the croûtes.

      • 2015, Sally Clarke, 30 Ingredients, London: Frances Lincoln, published 2016, →ISBN, page 183:

        Off the heat, add the toasted pine nuts and roughly chopped parsley and taste for seasoning. It should be sweet, vinegary, olive oily and piquant.

      • 2015, Sally Butcher, “[Cheese] Horiatiki: A Classic Greek”, in Salmagundi: A Celebration of Salads from around the World, Northampton, Mass.: Interlink Books, →ISBN, page 154:

        Allow to sit for around 15 minutes, so that all the olive oily goodness soaks into the bread.

      • 2017, Lola Berry, Beauty Food, Sydney, N.S.W.: Plum, Pan Macmillan Australia Pty Limited, →ISBN, page 138:

        Try to use regular olive oil here rather than extra-virgin, unless you don’t mind it smelling quite olive oily.