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Omnivore World Tour Paris 2016

Alexis Muñoz and Betty Guillo at the Omnivore World Tour Paris 2016, holding a black-and-white can of 18:1 olive oil from the Alexis Muñoz brand, in front of the exhibition stand.
2016

Alexis Muñoz

March 22, 2016

We had the honor and the pleasure of participating in the gastronomic event of the year at the Palais de la Mutualité in Paris.

Omnivore is considered the gathering place for the most inspiring chefs of the moment. It was the perfect opportunity for us to share what we do best: olive oil !

Omnivore perfectly reflects the path we've followed since the creation of Première Matière: diversity, technicality, sharing, and passing on knowledge. We had amazing encounters over these intense 3 days, with Michelin-starred and/or avant-garde chefs, all passionate about using the finest products in their kitchens.

Our next stop: The Bocuse d'Or in Singapore this April!

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A bottle of Picual olive oil (18:1) in green, held in the left hand. In the background, a plate with a slice of bread topped with creamy burrata and sliced figs. A wooden board with whole figs. Everything arranged on a wooden table.

Delicious recipe suggestion

Here’s a simple and elegant recipe idea celebrating the season’s last figs.

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Alexis Muñoz holding an olive branch in his hand, next to an olive tree with branches and green olives. He is wearing glasses, a gray t-shirt, and a watch on his wrist.

Harvest 2025

Did you know? The olive is a winter fruit!

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A young olive tree with a sunset in the background, seen through its branches.

NECTAR REGENERATIVE OLIVE GROWING

Here’s a video share from Alexis to accompany your coffee break. He tells you all about Nectar.

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