Cayon olive

The Cayon is particularly common in the Var region, but is also grown in other parts of southern France, and in Algeria.[1] Among the names used locally for the Cayon, are Entrecastellen, Plant d'Etranger, Nasies, Montfortaise and Race De Montfort. In Algeria it is known as Roulette de Sóumam.[1]

It is a cultivar of good strength, with a spreading growth form and elliptic leaves that are short and of medium width. The olives are of medium weight, ovoid shape and asymmetrical. The stone has a rounded apex and pointed base, with a smooth surface and the presence of a mucro.[2] It is an early cultivar, and harvesting starts in early November.[3] When fully mature, the colour of the fruit is black.[2]

The Cayon is mainly used for extraction of oil, and gives a medium yield (18–22%).[3] Oil extraction is a relatively easy process in this cultivar.[4] The taste of the oil is described as "fruity and balanced, finish with the softness of almond".[5] The Cayon can also be mixed with the Grossane for olive oil production.[6]

It is considered a productive cultivar, with a tendency towards biennial bearing, i.e. that a good yield is followed by a weaker one the next year.[4] Its rooting ability is medium-to-high.[4]

There is some disagreement over the fertility of the Cayon, though most authorities agree that it is self-sterile, and depends on the presence of other pollinators.[4] The Cayon is also highly valued for its use as a pollinator of other olive tree.[3] Among the cultivars it helps pollinate are the Olivière,[7] and the Tanche.[8]

It does not show any particular vulnerability to the major pests, with the exception of the Bactrocera oleae (Olive fruit fly).[9] It is also relatively vulnerable to cold, but sustains drought quite well.[10]