View photos of the edible plant Elaeagnus umbellata (Autumn olive).

View photos of the edible plant, Elaeagnus angustifolia (Russian olive), profiled in the Wild Edible Series: Colorado, Idaho, Nevada, and Utah. 

A passage from Wild Edible Plants of Colorado:

Once roasted, the seed of Russian olive is edible as well. It’s best ground into a meal and added to other flours in baking.

A passage from Wild Edible Plants of Idaho:

Submerge the fruit in water, changing it daily until the fruit are astringency–free. Once relatively free of tannins, a seasoning brine is added. This is similar to traditional raw olive processing.