|Russula olivacea (Schaeff.) Pers.|
The cap is with variable shades : olive green, Bordeaux, brownish, convex then flat, then depressed ; its margin is smooth. The cap surface is smooth, not viscid nor sticky.The stem is white washed with reddish everywhere or towards top only, without ring. The flesh is unchanging; its taste is mild; the odour is pleasant, of fruit; its texture is grainy (breaking like a chalk stick). The gills are white to yellow, free to emarginate, crowded . The spore print is ochre to egg yellow (G-H). This species is mycorrhizal. It grows on the ground, in broad-leaved or coniferous woods, on a rather acid soil, with beech, spruce, oak. The fruiting period takes place from July to November.
Chemical tests : flesh becoming ochraceous or grey-pink in stem, stronger in cap flesh when in contact with iron sulphate; positive (blue-green) reaction to Ga´ac; flesh becoming slowly purple when in contact with 2% diluted phenol.
Distinctive features : cap considerably varying in colour, with tones of green and red, matt, wrinkled concentrically at margin; stem flushed with pink, more so near top; yellow gills, cross-connecting near stem; white to honey-yellow, firm flesh
Russula olivacea is quite rare and localised in the forest of Rambouillet, and is occasional, more generally speaking .
page updated on 14/01/18