Cailletier, often associated with Niçoise-style olives, is a French cultivar used for both table curing and oil. It is traditionally grown around Nice and the Alpes-Maritimes and develops a vigorous tree with gracefully drooping branches. Botanical name: Olea europaea 'Cailletier' Alternate name: Niçoise Plant form: One potted nursery tree; size varies by season Organic status: Not sold as certified organic Origin: France Primary use: Table curing and oil USDA zones: 8–9 Sun: Full sun Soil: Well-drained soil Growth habit: Vigorous standard tree with downward-drooping branches Pollination: A second compatible olive flowering at the same time may improve fruit set Harvest: Fruit can mature from dark red toward black in late fall or winter; timing varies by climate and intended use Planting and careChoose a full-sun site with excellent drainage. Dig a hole no deeper than the root ball and wider than the container. Set the tree at the same soil level it had in the pot, backfill with native soil, and water thoroughly. Keep the root zone evenly moist during establishment without leaving it waterlogged.Prune lightly to develop a balanced canopy and remove dead, damaged, or crossing growth. Mature size, flowering, harvest timing, and crop size vary with climate, tree age, pruning, pollination, water, and care. Container-grown trees require more frequent irrigation and periodic root and canopy management.Olives are bitter directly from the tree and must be cured before eating. See our olive growing guide, shop olive trees, or browse all potted fruit trees.
