A strong commitment to chefs
Alexis Muñoz is deeply committed to chefs, built around a sustainable and direct exchange, without any intermediaries.
Transparency is key to ensuring the quality of a product with a high organoleptic concentration. Also supporting this quality is the small quantities offered.
We produce everything ourselves, following a unique specification, in a mill selected for its location and the philosophy of its owners, always in harmony with ours (La Rioja, Tuscany, and Provence today; Corsica, Lebanon, Argentina, and Tunisia in the next three years).
«All ALEXIS MUÑOZ vintages were conceived as a proposal to inspire great chefs and feed their imaginations. » – A.M.
Since the brand's inception in September 2012, around thirty Michelin-starred chefs have trusted us. Some of them have asked us to train their brigades or clients on how to taste a product that is widely used, but at times, not well understood.
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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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