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18:1 Tailored for Bistronomy

Chef Nicolas Brousse in the kitchen holding aromatic herbs and a can of 18:1 Picual olive oil from the Alexis Muñoz brand.
2015

Alexis Muñoz

October 15, 2015

Fragments of lives, pieces of menus, and secrets from chefs. 18:1!

Nicolas Brousse, from Monsieur Marius in Toulouse, a great ambassador of 18:1:
"Olive oil 18:1 brings the freshness and fruitiness I’m looking for to my soups, dressings, and sauces. I love finishing my dishes with a drizzle of olive oil."


Nathaly Ianniello, in Paris:
"With its vegetal vibrancy, 18:1 adds a burst of 'pep' to our menu, even in our desserts. This elixir is tasty, fruity. We simply love it!"

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Pierre Daret, from L’Aromatic in Saint-Étienne:
"Of course, I follow the seasons when cooking, and I enjoy taking advantage of the products each time of year offers. Olive oil 18:1 brings its perfect, vibrant pairings and its distinctly Mediterranean character to my dishes, which I’m always happy to highlight."

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A bottle of Picual olive oil (18:1) in green, held in the left hand. In the background, a plate with a slice of bread topped with creamy burrata and sliced figs. A wooden board with whole figs. Everything arranged on a wooden table.

Delicious recipe suggestion

Here’s a simple and elegant recipe idea celebrating the season’s last figs.

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Alexis Muñoz holding an olive branch in his hand, next to an olive tree with branches and green olives. He is wearing glasses, a gray t-shirt, and a watch on his wrist.

Harvest 2025

Did you know? The olive is a winter fruit!

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A young olive tree with a sunset in the background, seen through its branches.

NECTAR REGENERATIVE OLIVE GROWING

Here’s a video share from Alexis to accompany your coffee break. He tells you all about Nectar.

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