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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 European bee-eater seen in profile, perched between olive trees on an irrigation pipe. In the background, an olive grove with support stakes.

Focus on NECTAR's Commitments

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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Les Échos Week-End logo in black and red on a white background. In the background, an aerial view of an olive grove; behind it, mountains and grey clouds.

The French business newspaper Les Échos is highlighting us

The July 24, 2025 weekend issue of Les Échos sheds light on Alexis Muñoz’s passionate approach with great finesse."

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Chestnut cake topped with a caramel glaze. Presented on a white doily over a blue tablecloth, with a teaspoon of olive oil on the side. In the background, a white bottle of Alexis Muñoz Arbequina olive oil.

Delicious recipe

A delicious recipe to enjoy without limits.

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