Borrowed from a Tai-Kadai language in ancient times.
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.
- → 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”)
|Kanji in this term|
- Chinese white olive
- 橄欖岩 (kanrangan, “peridotite”)
- 橄欖石 (kanranseki, “olivine, peridot”)
- 橄欖山 (Kanranzan, “Mount of Olives”)
- 橄欖油 (kanran'yu, “olive oil”)
- 橄欖色 (kanranshoku, “olive colour”)