Cailletier

Cailletier
Cailletier used in a salad
Olive (Olea europaea)
Color of the ripe fruit	Black
Also called	Niçoise
Origin	France, Italy
Notable regions	Alpes-Maritimes, Italian Riviera
Hazards	Olive fruit fly, Saissetia oleae, cold
Use	Oil and table
Oil content	High
Fertility	Self-fertile
Growth form	Erect
Leaf	Elliptic-lanceolate
Weight	Low
Shape	Ovoid
Symmetry	Symmetrical

The Cailletier, also known in English by the Italian name Taggiasca,^[1] is a cultivar of olives grown primarily in the Alpes-Maritimes region near Nice and the Riviera di Ponente, Italy. It is best known under the name Niçoise, which signifies its curing method. It is commonly used as an important ingredient in the salade niçoise. It can also be used for the production of oil. This cultivar is particularly susceptible to the olive fruit fly.