These are the classic little, black table olives used for Nicoise salad. A native of the Alps-Maritime region of France, the table fruit is named after the curing style of the Nice region on the Cote d’Azur. In addition to making a delicious black table olive that easily remains firm after curing, Cailletier offers dual purpose fruit with high oil content and a fine, delicate flavor in the French tradition. The tree can grow to a large size (25-30 feet) with slightly weeping branches and broad green leaves. It should come into bearing relatively early, with high and consistent production. Cailletier is adaptable to container growing as an indoor house plant and observed to be cold tolerant. It also loves the heat, and is a perfect choice for those wanting both a special oil and flavorful black table olive that can be used for antipasti or cooked main dishes. Zones 8-11.