Olive vs Malaxation - What's the difference?
As a proper noun olive
As a noun malaxation is
the act of softening a mass by malaxating.
An evergreen tree, , cultivated since ancient times in the Mediterranean for its fruit and the oil obtained from it.
The small oval fruit of this tree, eaten ripe (usually black) or unripe (usually green).
The wood of the olive tree.
A dark yellowish-green color, that of an unripe olive.
(anatomy) An olivary body, part of the medulla oblongata.
A component of a plumbing compression joint; a ring which is placed between the nut and the pipe and compressed during fastening to provide a seal.
(cookery) A small slice of meat seasoned, rolled up, and cooked.
- a beef olive
Any shell of the genus and allied genera; so called from the shape.
(UK, dialect) An oystercatcher, a shore bird.
- olives of veal
* black olive
* green olive
* olive branch
* olive crown
* olive drab
* olive green
* olive grove
* olive oil
* queen olive
* Russian olive
* wild olive
Of a grayish green color, that of an unripe olive.
* Castile soap
The act of softening a mass by malaxating.
In entomology, kneading or softening, especially applied to the chewing and squeezing by which certain species of hunting wasps prepare prey captured as food for their larvae.
In agriculture, the process of slowly churning milled oil crops such as olives, allowing droplets of oil to aggregate for more effective separation.
In massage, a kneading technique, particularly used for softening muscle in spasm
In pharmacology, the kneading and squeezing of ingredients into a mass for making pills and plasters