Olive (common color name / hue / variety / modifier): Abbreviated (OL). A perceived colour hue resembling unripe olives, the fruit of the olive tree (Olea europaea) first cultivated in the eastern Mediterranean and western Asia regions. Olive is a modified spectral colour that is produced through a mixture of green and yellow with either gray or brown pigments of varying proportions. Olive colours in which gray or green are visually predominant are called cool olives; olives in which brown or yel low predominate are known as warm olive colours. In actual three-dimensional colour space, olive defines a region between yellow and green that is generally dark and low in saturation. In the diamond trade, olive represents one of the basic twelve colour varieties. Olive variety diamonds also contain secondary colour modifiers such as brownish olive (br-OL), yellowish olive (y-OL), greenish olive (g -OL), blackish olive (bk-OL) and grayish olive (gy-OL) . Olive can also occur as a secondary colour modifier in other colour varieties such as olivish yellow (ol-Y), olive-brown (OL-BR), etc. The range of colour tone for olive diamonds is variable, extending from pale (sage) olive, bright (moss) olive, dull (drab) olive, and deep (chameleon) olive tones. Popular names for different mixtures of olive are asparagus, avocado, chameleon, drab, leek, lichen, moss, pea, reseda, sage, and seaweed