Haute Ecole Française de dégustation of olives oils
The Haute École de Dégustation, established in September 2012, reveals the art of tasting and appreciating olive oil, a product so commonly used yet often misunderstood.
Born from the meeting of Alexis Muñoz and Fabienne Roux, the Haute École de Dégustation offers on-site training days for chefs and sommeliers.
Since its creation, 12 training sessions have already been conducted by Fabienne Roux, first elaïologist ine France, who provides technical and rigorous instruction, giving participants keys to a deeper understanding of this prestigious elixir.
Driven by its commitment to excellence, the Haute École de Dégustation exclusively uses the range of ALEXIS MUÑOZ olive oils, renowned for their intensity, tastes and typicity.
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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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