[2] Canarium album produces a fruit commonly called Chinese olive or white olive,[3] though it has no relation to Olea; it is consumed in Vietnam (Vietnamese: trám trắng, fruit quả trám), Thailand (where it is known as samo chin (Thai: สมอจีน) or kana (Thai: กาน้า)) and in China (simplified Chinese: 橄榄; traditional Chinese: 橄欖; pinyin: gǎnlǎn).

[4] The pulp of the tree's fruit and its seeds are edible, with a strong resinous flavor when they are fresh.

In China, a pickle called olive vegetable (simplified Chinese: 橄榄菜; traditional Chinese: 橄欖菜; pinyin: gǎnlǎn cài), made from a mix of Canarium album fruit and mustard greens, is commonly used as a flavoring for congee and fried rice,[5] with Teochew people specifically being very fond of the pickle.

Its fruit, resin and seed are exported to Europe where they are used in the manufacture of varnish and soap.

[11] But by late Qing dynasty or early Republican period, they gave up on the addictive betel nuts and took up green olives as a substitute.