18:1: The Chefs’ Olive Oil
July 18, 2025
Because olive oil is, to him, an ingredient of excellence, Alexis Muñoz chooses to break away from standard practices to establish his own rules:
- Olives from a single variety to reveal their full character
- Carefully selected fruit maturity
- Harvesting and pressing within 6 hours for maximum freshness
- Steel tins to protect the oil from oxidation
3 varieties, 3 maturities, 3 unique flavor profiles:
- Picual: intense notes of tomato leaf
- Arbequina: notes of green apple and hazelnut
- Cornicabra: notes of candied black olive
These are the reasons why over a hundred chefs in France and around the world choose 18:1.
A heartfelt thank you to each and every one of them for their trust.
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We are pleased to share with you an article from Le Figaro Magazine, which has chosen to highlight our work: consistent, collaborative, and determined.
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In the heart of Occitanie, a new chapter is being written — one of a region where nature reclaims its rightful place, driven by responsible farming practices and concrete commitments to biodiversity.
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Spotlighted by Les Échos magazine
The July 24, 2025 edition of Les Échos Weekend gracefully highlights Alexis Muñoz’s passionate approach.
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