Alexis Muñoz Olive oils Blog

Harvest 2020 is approaching !

Did you know? The olive is a winter fruit! In September, the color of the olive begins to change as the fruit starts to ripen, transitioning from green to black. Yes, a black olive is simply a green olive that has matured!

A colorful plate featuring creamy burrata, roasted figs drizzled with olive oil, served with pita bread.

Fig and Olive Oil: The perfect fall pairing

As summer fades, it’s time to transition from light summer salads to new autumn recipes, combining seasonal produce, indulgence, and 18:1 Olive Oil.

Poster for the SRIHA Green Lyon 2nd edition featuring an atmospheric photo with apricots and aromatic leaves.

A Look Back at the 2nd Edition of SIRHA GREEN in Lyon

After a long period away from chefs and professionals, the 18:1 team was thrilled to participate in the second edition of SIRHA GREEN, held at La Sucrière in Lyon.

A glass bottle of coffee-infused olive oil, born from the collaboration between Alexis Muñoz, olive oil producer, and Lionel Giraud, Michelin-starred chef, placed on a stainless steel countertop with artichokes and lemons.

Organic Olive Oil & Lavazza Coffee – An unprecedented and unexpected product !

Lionel Giraud, the double Michelin-starred chef from Narbonne and Lavazza ambassador, turned to the sensitivity and expertise of Alexis Muñoz to create the Lavazza Coffee-infused Organic Olive Oil.

A photo showing a damp brown soil scattered with small white olive flowers that have fallen to the ground. A few elongated leaves and green grass can be seen at the edges, adding a natural and wild touch to the scene. The overall atmosphere is peaceful.

Have you ever seen an olive blossom?

Did you know ? It is in May that the pollination process of olive blossoms occurs. The flowering lasts only about a week and depends entirely on atmospheric conditions.

A photo showing several copies of the magazine

READ – ELLE à Table, Once Upon a Time… Olive Oil

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A photo depicting a close-up of green and black olives. These fruits are placed on a stone surface, with a dark blurred background that highlights the fruits.

Olive Oil is first and foremost about the fruit… A matter of variety and maturity !

Objective criteria for choosing olive oil : The variety of the olive, the maturity of the fruit, an opaque container to protect the oil and the traceability.

Small jars of jam made by Stéphane Perotte. Collaboration with Alexis Muñoz and Food y Vino.

Original Creation – FOOD Y VINO

When one of our first ambassadors, Sébastien, combines the expertise of fruit chef Stéphan Perrotte, Meilleur Confiturier de France 2014 and World Jam Champion 2015, with the know-how of Alexis Muñoz, Elaïologist and producer of single-variety olive oils…

Alexis Muñoz in the olive trees with olives in his hand.

How to Choose the Right Olive Oil?

Join us in Nice this Monday, February 3 at 2:00 PM at the Agecotel show! During a Masterclass conference, Alexis Muñoz will be happy to discuss his profession as an Elaïologist producer.

Watercolors depicting the three stages of fruit maturity based on their harvest month.

Olive Harvest

Did you know? The olive is a winter fruit! The harvest takes place from October to December, from green fruit to black. The color of an olive does not define its variety! 1 olive variety = 3 stages of maturity.

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