橄欖

Borrowed from a Kra-Dai language in ancient times.

Compare Zhuang gyamj (“olive”), Lao ເຫລືອມ (lư̄am, “Canarium kerrii”), ເກິມ (kœm, “Canarium venosum”), 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:

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

橄欖

1. (Mainland China, Internet slang, vulgar) alternative form of 幹爛 / 干烂 (“to ruin”)

橄(かん)欖(らん) or 橄欖(カンラン) • (kanran) 

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

As with many terms that name organisms, this term is often spelled in katakana, especially in biological contexts (where katakana is customary).

• 橄欖岩(かんらんがん) (kanrangan, “peridotite”)
• 橄欖石(かんらんせき) (kanranseki, “olivine, peridot”)
• 橄欖山(かんらんざん) (Kanranzan, “Mount of Olives”)
• 橄欖油(かんらんゆ) (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”)