Alexis Muñoz Olive oils Blog

A man holds a cup in his right hand. Inside the cup, there is olive oil. The man is smelling the olive oil.

The Elaïologist: Expert of the Olive Oil Industry

If you have ever tasted an 18:1 olive oil, you’ve likely noticed the intensity and distinctiveness of its flavors.

Olive Oil Production: Heading to the Olive Groves and Our Mills

The olive is a winter fruit, reaching maturity at the end of the year. As autumn settles in, we’re excited to soon unveil the fruits of our labor.

A bowl of pumpkin soup with pumpkin seeds and feta in a white and blue bowl.

Chef’s Tip: Olive Oil, Potimarron, and Other Squash Varieties

As summer comes to an end, the colors of autumn start to emerge—warm browns, yellows, and oranges. It’s a delight to see pumpkins and other seasonal squash returning to gardens and market stalls!

Two men are squatting in an olive grove, having a conversation. One is wearing a hat, while the other is wearing a beret.

Olive Oil Producer: A Profession, A Passion

Olive oil is not just a condiment; it’s a full-fledged ingredient that brings its own personality to the dishes it accompanies. Every olive oil reveals its own unique flavors.

Three cartons containing olive oil inside.

Alexis Muñoz Commits to Bulk Olive Oil Sales

In the food industry, the trend towards bulk sales is growing. More eco-friendly and economical, it is expanding among professionals, distributors, restaurateurs, and individual consumers alike.

A man holds an olive branch in his right hand and olives in his left. He is standing in an olive grove. You can see olive oil being pressed, flowing out of the mill. Its color is bright green.

Producing high-quality olive oil that is accessible to the largest number of people

This is our mission. For Alexis Muñoz, olive oil is not just a condiment; it is a product of excellence, a true ingredient that serves gastronomy. Producing quality for the pleasure of the senses.

Two men are sitting on a blue sofa. One is wearing a green jacket, the other a blue one. In front of them, there's a table with olive oil, cups, and bread.

INTERVIEW with Alexis Muñoz at Trentotto Toulouse

Listen to and watch this beautiful interview with Stephan Oddos and Alexis Muñoz. Discover our universe through the Ptit Shoot de design from our Ambassadors 18:1 at Trentotto in Toulouse

Heirloom tomatoes, vibrant and colorful, drizzled with a can of olive oil, 18:1.

Olive Oil and Tomatoes: A Story of Passion

The olive oil had waited for her for months. Finally, she arrived… Queen of summer, plump as could be, sweet and tangy, she donned her finest red coat. Like every year, the tomato made us wait.

Chef’s Tip: Celebrate the Marriage of Strawberries and Olive Oil

As late spring draws to a close, we invite you to celebrate the union of strawberries and olive oil. Yes, when strawberry season is back, we want to eat them every day. But how can we vary the pleasure?

Asparagus arranged with edible purple flowers, a creamy cheese like burrata, and 18:1 olive oil produced by Alexis Muñoz.

Chef's tip and spring culinary pairing: asparagus with olive oil

Spring brings its seasonal fruits and vegetables. It’s the return of colors, scents, and flavors that have been forgotten during the long winter months.

The olive tree in bloom: a blossoming of hope

A sacred tree in Greek mythology, millennia old for some, the olive tree is one of the longest-living trees. The blooming period of the olive tree is crucial in the olive production cycle.

Chef's tip: olive oil for breakfast

What if your breakfast took on a Mediterranean flair? Dare to try new culinary combinations and awaken your taste buds to exquisite flavors. We’ve put together some delightful ideas for a surprising olive oil-based breakfast.

The benefits of olive oil: when health meets pleasure

Today, we want to talk to you about the benefits of olive oil. Yes, we are producers of olive oil, so we won’t tell you not to consume it!

Hand, Alexis Muñoz, harvest, black very ripe olives

The preservation of olive oil

Olive oil is an integral part of our diet. It is commonly used in our daily dishes, particularly those of Mediterranean origin. But sometimes, we forget that the olive is a fruit that follows a seasonality.

Green olives, Picual variety, Andalusia, Spain

Common Misconceptions About Olive Oil (3/3): Does the Color of Olive Oil Matter?

Let’s debunk another common misconception. Not all olive oils are the same color. However, this color is not related to the variety of the olive. Let’s try to understand why.

Common misconceptions about olive oil (2/3): does the olive variety affect the quality of its oil?

Close-up of green olives, Picual variety, still hanging on the olive tree branches.

Olive Oil Myths Debunked (1/3): Does Geographical Origin Guarantee Quality?

Olive oil is a globally beloved product, yet it remains relatively misunderstood by many consumers.

Olive oil produced by Alexis Muñoz, freshly pressed and straight from the mill.

First Harvest 2020 – 18:1 Picual Olive Oil

12 months of anticipation to experience this intense moment… the first harvest of 2020! We begin our 2020 production with the Picual variety. The olives are still green, harvested and pressed… to obtain a pure olive juice.

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