18:1 + 6 Hours
18:1 and Singapore – "Exquisite," as journalist Thibault Danancher called it, is a natural fit.
It was during the recent Asia-Pacific selection of the Bocuse d'Or, an event we support diligently, that we established a strong partnership with Gourmet Partner, who will distribute the olive oils produced by Alexis Muñoz in the new city of gastronomy.
Some of the finest chefs in Singapore (Raffles, Capella, Fullerton, Mandarin Oriental for fine dining, or Bar-Roque Grill and Angela May for bistronomy) will now be able to use 18:1 and a few Limited Editions. To make this happen, our small company has two iconic ambassadors: Chef Bruno Ménard for the Limited Editions and Chef Stéphane Istel for 18:1.
In simple terms, we are moving forward... towards the chefs.
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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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