Alexis Muñoz Olive oils Blog

Alexis Muñoz in the midst of olive oil production, turned toward the mill, watching the first olive juice.

Diary of a Miller, Citizen of the World…

The production season has begun, and for a miller who sets up operations here and there, taking advantage of all the olive varieties the different Mediterranean terroirs have to offer, it's a life of a wandering performer—rich in encounters.

18:1 Tailored for Bistronomy

Fragments of lives, pieces of menus, and secrets from chefs. 18:1!

Olive Oil in Pastry

Today, it’s a given for the finest pastry chefs. Naturally, pastry virtuosos have embraced olive oil, exploring the wide range of flavors brought by different olive varieties and the varying ripeness of the fruit.

18:1 in the Kitchen, Simply Put

Alexis Muñoz created 18:1. An olive oil with a balanced green fruitiness, soft and light on the palate. It stands out for its aromatic intensity, leaving little room for bitterness or pungency.

Zoom in transparency on the movement of golden yellow olive oil, poured into water.

True or False!?

They say olive oil oxidizes ... = True!

Tasting session with Alexis Muñoz holding a tin of 18:1 extra virgin olive oil, surrounded by an attentive group of people. The setting is a warmly lit room with a red wall, and the table is adorned with bread and olive oil.

18:1 Olive Oil, Sneak Preview!

In a prestigious spot of Parisian bistronomy, Alexis Muñoz unveiled 18:1. Created with chefs in mind, it blends practicality in container design with creativity and originality in its presentation... and a simplified price!

18:1 for the Bistronomes

Since 2012, Alexis Muñoz, an olive oil producer and certified taster from the Spanish School, has been offering Michelin-starred chefs an exceptional raw material specially designed for fine dining.

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