Sanleng olive is a famous Chaoshan fresh-eating olive variety whose fruit bears three ridges.

Sanleng olive is a premium olive variety native to the Chaoshan region of Guangdong, mainly produced around Jinzao Town in Chaoyang District, Shantou City. It is named for the three longitudinal ridges raised on the surface of the fruit, and locally it is also called Jinyu Sanleng olive. It is a treasure among fresh-eating olives, with a long history of cultivation, and the old trees in the production areas are especially precious.

Compared with ordinary olives, the Sanleng olive is smaller and nearly oval in shape, with skin ranging from green to yellow-green, crisp flesh and few fibers, and a small pit with thick flesh. On the palate it is slightly astringent at first and then sweet, with a lasting sweetness and a mouth-filling fragrance after chewing, so it is mostly eaten fresh and rarely used for deep processing such as candied preserves.

The Sanleng olive prefers a warm, humid subtropical climate. The tree is tall and long-lived, but grows slowly; seedling trees take many years to bear fruit, so grafting is mostly used in production to bring them into bearing earlier. Daily management requires ensuring fertilizer and water supply, as well as good control of common pests and diseases such as anthracnose. The fruit is generally harvested in late autumn and early winter.

Because of its outstanding quality and limited yield, the market price of Sanleng olive is noticeably higher than that of ordinary olives. Fruit from old trees is especially sought after, and it is often used as a Chaoshan specialty fruit for gifts. When selecting, choose those with plump fruit, clear ridges, glossy skin, and no disease spots or insect holes. After buying, it is best to keep them in a cool, ventilated place and eat them as soon as possible.