18:1 Tailored for Bistronomy
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!"
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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From Olive to Tin – Episode 5
From the ripening of the fruit to oil extraction, discover the different stages that transform an olive into exceptional olive oil.
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At the Heart of the Olive - Episode 4
Before becoming an oil-bearing olive, the fruit first develops its pit and gradually grows its flesh. Discover an essential stage in the secret life of an olive.
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The Birth of an Olive – Episode 3
A flower has been fertilized. A tiny fruit begins to appear. Discover fruit set and why the olive tree naturally drops some of its young fruits.
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