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After the Green, it's time for ripe fruitiness

The hand of Alexis Munoñoz holding four olives at different stages of ripeness, from green to black, with an outdoor background.
2016

Alexis Muñoz

December 6, 2016

Harvested at the peak of ripeness.

The olive is turning, as we say, ripe.Silky texture, roundness on the palate, with no bitterness or pepperiness.

Pressed in northern Spain, in the La Rioja region, these Arbequina variety olives offer subtle aromas of green apple and fresh hazelnut.

Reserved for a few discerning chefs...

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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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