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.