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Olivier Cailletier (Olive de Nice) - Olea europaea
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Dispatch by letter from €3.90.
Delivery charge from €5.90 Oversize package delivery charge from €6.90.
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This plant carries a 6 months recovery warranty
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We guarantee the quality of our plants for a full growing cycle, and will replace at our expense any plant that fails to recover under normal climatic and planting conditions.
Oversize package: home delivery by special carrier from €6.90 per order..
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The Cailletier olive is an ancient variety originating from the Alpes Maritimes. It is a vigorous variety with rapid and regular fruiting. It produces medium-sized, elongated ovoid olives with rounded tops and flavourful pulp, which turn from green to black when ripe. The Cailletier olive is self-fertile, not very resistant to cold temperatures (-8 to -10°C (17.6 to 14°F)) and quite susceptible to diseases. Harvesting takes place in November for green olives, and from December to March for black olives and oil. The later the harvest, the milder the oil. It is one of the best varieties for natural olives.
The expansion of the olive tree is linked to the establishment of the Mediterranean climate, which is the major constraint for its cultivation. The domestication of the olive tree is believed to have taken place six millennia ago. Olive trees can live to be very old. The oldest olive tree in the world is now 3000 years old. The Cailletier olive originates from the Alpes Maritimes. It is registered in the COV. It is the only authorised species in the AOP Olives de Nice.
The olive tree is a very branchy tree with gnarled trunks, hard and dense wood, and brown, cracked bark.
The elongated oval leaves are carried by a short, fairly hard petiole. They are entire and toothed on the edges, shiny dark green on the upper surface, and light green-silver with a prominent midrib on the lower surface. The foliage is evergreen and the leaves are constantly renewed.
The small white flowers are grouped in small clusters of 10 to 20 in the axils of the leaves, in April-May, on the previous year's wood. The Cailletier olive tree is self-fertile.
It produces medium-sized, elongated ovoid olives with rounded tops and flavourful pulp, which turn from green to black when ripe. The extracted oil is of very good quality.
Green olives are not consumed directly from the tree. They must first be prepared to remove any bitterness. There are many methods for preserving these table olives. They are all based on the same principle, in 3 steps. 1/ Remove the bitterness, either with a caustic soda bath, a quick solution or with ash lye, a more traditional and slower method. 2/ Rinse. 3/ Brining, with or without fermentation. For black olives, removing the bitterness is not necessary.
Table olives are consumed once prepared. They can also be used to produce olive oil.
Olea europaea Cailletier - Olive tree in pictures
Plant habit
Fruit
Flowering
Foliage
Safety measures
Botanical data
Phytophotodermatoses
Cette plante peut provoquer l'apparition de réactions cutanées indésirables en cas de contact suivi d'une exposition au soleil.
Ne la plantez pas là où de jeunes enfants peuvent évoluer. Evitez l'exposition au soleil après l'avoir manipulée. Evitez tout contact avec la peau: privilégiez l'emploi de gants pour la manipuler. En cas de contact, lavez-vous soigneusement les mains et rincez abondamment à l'eau la zone concernée. Lavez les vêtements entrés en contact. En cas de réaction cutanée, contactez votre médecin ou le centre antipoison le plus proche de chez vous. En cas d'atteinte étendue, appelez sans tarder le 15 ou le 112.Pensez à conserver l'étiquette de la plante, à la photographier ou à noter son nom, afin de faciliter le travail des professionnels de santé.
Davantage d'informations sur https://plantes-risque.info
The Cailletier olive tree grows well in pots and open ground. In frost-prone regions, you can bring your olive trees in pots indoors from October to March (or longer depending on the freezing periods in your region) into a bright room. In open ground, if you are not in a Mediterranean region, protect your tree with fleece and mulch the base. In either case, choose a sunny location, in dry, rocky, or even poor, always well-drained soil. Limestone soils are not a problem, but olive trees dislike waterlogged soils.
Planting: Dig a hole at least twice the size of the pot. Keep the root ball intact. If a tight root ball has formed, spread it out when planting. Place the root ball in the hole. Secure the tree with stakes (if necessary, use two stakes. Protect the young tree from the wind). The tree should be staked until 5 years old. Fill the hole with soil, firming it down well. Create a mounded ring around the tree at 50 cm (20in) and pour 20 L of water in the middle, which will help the soil clingto the roots and promote successful planting. Leave 6 m (20ft) of distance in all directions between the trunks.
If you are growing in a pot, remember to repot your olive trees every approximately 3 years.
Planting period
Intended location
Care
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Hardiness is the lowest winter temperature a plant can endure without suffering serious damage or even dying. However, hardiness is affected by location (a sheltered area, such as a patio), protection (winter cover) and soil type (hardiness is improved by well-drained soil).
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The flowering period indicated on our website applies to countries and regions located in USDA zone 8 (France, the United Kingdom, Ireland, the Netherlands, etc.)
It will vary according to where you live:
In temperate climates, pruning of spring-flowering shrubs (forsythia, spireas, etc.) should be done just after flowering.
Pruning of summer-flowering shrubs (Indian Lilac, Perovskia, etc.) can be done in winter or spring.
In cold regions as well as with frost-sensitive plants, avoid pruning too early when severe frosts may still occur.
The planting period indicated on our website applies to countries and regions located in USDA zone 8 (France, United Kingdom, Ireland, Netherlands).
It will vary according to where you live:
The harvesting period indicated on our website applies to countries and regions in USDA zone 8 (France, England, Ireland, the Netherlands).
In colder areas (Scandinavia, Poland, Austria...) fruit and vegetable harvests are likely to be delayed by 3-4 weeks.
In warmer areas (Italy, Spain, Greece, etc.), harvesting will probably take place earlier, depending on weather conditions.
The sowing periods indicated on our website apply to countries and regions within USDA Zone 8 (France, UK, Ireland, Netherlands).
In colder areas (Scandinavia, Poland, Austria...), delay any outdoor sowing by 3-4 weeks, or sow under glass.
In warmer climes (Italy, Spain, Greece, etc.), bring outdoor sowing forward by a few weeks.