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There are about 750 species in the Russula genus, most of which are large, edible, and brightly colored. Russula olivacea is named for an olive cap that often becomes brown, purple, or red with age. Like all Russulas, this species is mycorrhizal, and is often associated with spruce and beech trees. Unlike other Russulas, known for strong notes of pepper or seafood, Russula olivacea has a mild flavor.