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Harvest 2025

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.
2025

Alexis Muñoz

September 19, 2025

Alexis presses the finest fruits to create exceptional olive oils:

  • no blending
  • no mixing
  • only the pure juice of olives harvested during the day and pressed at night.

Did you know?

The olive is a winter fruit!

Harvest begins in October with green olives, continues in November when they are ripe, and ends in December when they turn black.

So, the color of an olive does not depend on its variety, but on its stage of ripeness.

Design Sans Titre (2)

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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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Le Figaro Magazine logo in black and red. 3 photos: Alexis Muñoz crouching in front of an olive tree, black olives on an olive tree with its dark green branches, a bottle of 18:1 olive oil on terracotta ground with an olive branch.

le-figaro-magazine

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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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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