橄欖

Borrowed from a Kra-Dai language in ancient times.

Compare Zhuang gyamj (“olive”), Lao ເຫລືອມ (lư̄am, “Canarium kerrii Craib”), ເກິມ (kœm, “Canarium venosum Craib”), as well as Middle Vietnamese tlám (“olive”) (from earlier < *klam; Modern trám).

橄欖

1. Chinese olive (Canarium album)
2. European olive (Olea europaea)

It is easy to confuse the European and Chinese olives, because they are often referred to by the same name. Fortunately, there is little overlap in use: the European olive is packaged for food in brine (it is inedible fresh), or as oil pressed from the fruit. The Chinese olive is dried or candied, or the nuts are eaten. The European olive is foreign and mentioned in the Bible, as well as in the context of the Middle East and Europe, while the Chinese olive is native and East Asian.

Others

• → Malay: kanar (“Chinese olive eaten salted or sweet”)
• → Singaporean English: kana (“olives that have been dried and preserved using salt and sugar, eaten as a snack”)
• → Thai: กาน้า (kānā, “Canarium album”)

橄欖 (hiragana かんらん, rōmaji kanran)

1. Chinese olive
2. (dated, by confusion) olive

• 橄 (かん)欖 (らん)岩 (がん) (kanrangan, “peridotite”)
• 橄欖石 (かんらんせき) (kanranseki, “olivine, peridot”)
• 橄 (かん)欖 (らん)山 (ざん) (Kanranzan, “Mount of Olives”)
• 橄 (かん)欖 (らん)油 (ゆ) (kanran'yu, “olive oil”)
• 橄欖色 (かんらんしょく) (kanranshoku, “olive colour”)

橄欖 • (gamnam) (hangeul 감람)

1. Hanja form^? of 감람 (“Chinese white olive”).