The experience acquired from working with Michelin starred-chefs and/or creative chefs has led Alexis Muñoz to develop monovarietal olive oils, designed for gastronomy.
Based on the quality of an exceptional environment and olive varieties with strong typicity, Alexis Muñoz provide its expertise to create a genuine raw material, monovarietal, produced in limited quantities.
Qualified and graduated olive oil taster, its rigorous and precise palate made him an established Elaiologo.
Alexis Muñoz is to olive oil what oenologist is for wine. According to him, olive oil is a full-blown ingredient, more than a condiment.
Tasting an olive oil is getting a glimpse of the different steps of its production. Above all, it’s about sublimating typicity of an olive variety. Produced using sustainable methods agriculture, these olive oils are monovarietal.
Alexis Muñoz defends and implements that the quality of an olive variety must remain pure, without being mixed or blended.DISCOVER