Ramaria ochracea var. sicco-olivacea — Slender ochraceous coral fungus drying pale grey-olive, bruising weakly vinaceous, with extremely fine yellowish apices

Fruitbody: Fruit bodies up to 50 mm high and 30 mm broad, repeatedly branched, arbuscular, arising from a tangle of pure‑white, slender, fragile rhizomorphic strands. Fresh colours as in R. ochracea, but receptacles dry to pale grey‑olive, a key diagnostic trait. Bruised areas become pale vinaceous.
Stipe: To 15 × 2.5 mm, pure white below and remaining white when dried; scarcely terete, often channelled or grooved; upwardly concolorous with branches.
Branches: Di‑ to trichotomous throughout, arranged in 3-6 ranks; slender (≤1 mm thick), flattened below to terete above. Colour dull tan to ochraceous beige. Axils lunate; internodes gradually diminishing.

Hymenium unilateral, distinctly darker than sterile surfaces (e.g., olive‑brown, chamois). Apices elongate, extremely fine, acute, paler and often yellower than branches (e.g., light ochraceous buff, cartridge‑buff).
Notes: On drying, stipe and branches turn deep grey‑olive, while the base and rhizomorphs remain white.
Odour/taste: Odour none. Taste bitter.