Olive Oil and Tomatoes: A Story of Passion

Olive oil had been waiting for months. Finally, it has arrived... The queen of summer, plump and juicy, sweet and tangy, dressed in her finest red coat. As every year, the tomato was worth the wait. But the olive oil had prepared some beautiful surprises to enhance her flavors and make her even more desirable...

Olive Oil and Tomato, an Exhilarating Fruity Pairing

Behind her regal appearance—whether red, black from Crimea, cherry, or Green Zebra—the tomato had secretly hoped for this moment. Together, the tomato and olive oil are meant to be savored. Their combination is perfect, whether on its own or paired with other ingredients. But the sun-ripened tomato reveals its aromas differently depending on the olive oil it chooses.
Fortunately, with the 18:1 olive oils from Alexis Muñoz, the tomato has plenty of choices! Each monovarietal oil brings its unique touch to make the pairing special.

Picual Olive Oil for a Green Fruity Taste

The Picual, harvested before reaching full maturity, green at the start of the season, will surprise with its freshness and energy. Its extra virgin oil brings a herbaceous flavor with a slight bitterness. The tomato, thus stimulated by the vegetal bitterness of its partner, will become sweeter in contrast.

Arbequina Olive Oil for a Ripe Fruity Taste

With its green apple and hazelnut aromas, organic Arbequina olive oil will captivate the tomato. Particularly suited for ripe tomatoes or tomate ananas, this oil offers a sweet and balanced flavor, creating a perfect harmony for an enhanced pleasure.

Cornicabra Olive Oil with Ripe Fruit

A touch of indulgence, a bold and intense flavor, and a natural aroma of confit black olives—that’s what Cornicabra olive oil brings. This oil will particularly appeal to Cœur de Bœuf tomatoes and will enhance baked tomatoes. It is also perfect for adding a delicate finishing touch to a vegetable tian.

Olive Oil and Tomatoes: A Recipe for Success

Proud of their incomparable union, the tomato and olive oil come together in every possible way. Beyond their bouquet of flavors, they offer an explosion of vitamins and antioxidants. From the simplest to the most sophisticated, their recipes take over our summer meals.

Tomato and Olive Oil Salads

To the left: Chef Maxime Hardy's Green Zebra tomatoes with Picual olive oil
In the center: Fromagerie Chambery – Tomato Mozzarella with Picual olive oil
To the right: David Dresseaux, organic Arbequina olive oil and fleur de sel from Batz

Delicately paired with mozzarella, feta, or sheep’s cheese, they are perfect. Pumpkin, sunflower, and sesame seeds add a bit of crunch to the mix. You can also season with freshly chopped herbs such as basil, chives, or mint.

•    Anne-Sophie Pic’s Famous Recipe: Mozzarella di Bufala Espuma

Alexis Muñoz also shares his family recipe for Salmorejo Andalou, a classic dish that celebrates the union of our two protagonists.
Despite all these possibilities, what olive oil and tomatoes enjoy most is being together, just the two of them, without any embellishments, one last time before the end of summer.
And as October arrives, the tomato and olive oil part ways with heavy hearts. The tomato will return next summer. The olive oil will soon rise again from its ashes. Yes, autumn is here, and the olive harvest season begins once again, full of hope. But the young olive oil will have to wait a little longer before seeing its beloved once more.