n.1.(Chem.) A white crystalline substance, obtained from an exudation from the olive, and having a bitter-sweet taste and acid proporties.
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Lignans isolated from valerian: identification and characterization of a new olivil derivative with partial agonistic activity at A(l) adenosine receptors.
In addition, the adenosine-system may also account for central actions since in some studies an interaction of valerian extracts as well as of an olivil derivate at the adenosine A1-receptor was observed (Balduini and Cattabeni, 1989; Muller et al.