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.
Renowned pastry chefs such as Sébastien Bouillet in Lyon, Yannick Delpech in Toulouse, Claire Heitzler and Emmanuel Ryon in Paris, and Jérôme de Oliveira in Cannes have created some of their signature desserts around olive oil.
For Claire Heitzler, the pastry chef, it was the famous "black fruitiness" from Alexis Muñoz's limited-edition oils for haute cuisine that won her over in 2015.
Her dessert menu featured strawberries and rhubarb paired with 100% Picholine black fruity olive oil sorbet. Claire Heitzler is our best collaborator when it comes to creativity.
Last July, during the Valrhona Chefs' seminar, where the theme was "Openness," Alexis Muñoz was invited to share his world and knowledge with chocolate experts. His expertise is rooted in the diversity of olive varieties, terroirs, and production techniques.
The Alexis Muñoz House is proud to support the pastry world through these remarkable artisans who reciprocate with their daily creativity.
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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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