| 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.