The Elaïologist: Expert of the Olive Oil Industry

If you have ever tasted an 18:1 olive oil, you’ve likely noticed the intensity and distinctiveness of its flavors. But this organoleptic richness is no accident—it results from meticulous work at every step of the olive oil production process.

The elaïologist is the expert who oversees the entire olive oil sector, from olive cultivation to transformation and tasting.

Alexis Muñoz explains his profession, revealing the talent and passion behind it.

What is an Elaïologist?

Alexis, could you tell us more about this rare and specialized term?

In “élaïo,” the prefix refers to anything related to the olive.

The elaïologist is to olive oil what the oenologist is to wine. The oenologist is primarily a designer and technician. While they have a fine palate and nose, they also advise players in the wine industry on all levels: from choosing grape varieties to vine treatment, harvest timing, fermentation control, bottling, etc.

Similarly, as an elaïologist, I intervene at three key stages:

1.    Agricultural and financial advice on olive cultivation.
2.    Guidance on the production process and overseeing the quality of the transformation from olives to olive oil. Additionally, I am an olive oil producer myself, so I have full control over my production.
3.    Evaluation of olive oil quality through tasting.

How Does an Elaïologist Work?

Alexis, can you explain how you practice your profession?

The elaïologist is never alone. They are a coordinator, bringing together various experts and know-how. The elaïologist must have a clear vision of what they aim to achieve with the oils they create.

Olive Cultivation

First, I get a feel for the environment, instinctively… Then we conduct a detailed agronomic analysis, combining soil analysis and the region’s climatic history to determine the best planting strategy (tree spacing, olive varieties, etc.). We anticipate risks, from fungal diseases triggered by rainfall to extreme temperatures, which some olive varieties can withstand better than others.

Olive Oil Production

Next, we design and adapt a mill and production unit, along with storage tanks, to create and store exceptional olive oils that are rich both organoleptically and chemically.

After that, it’s all about deploying procedures to ensure we harvest on the ideal day, quickly transport healthy, fresh olives, and create the perfect juice. This is where the producer's secret comes into play...

The harvest season runs from October to December, depending on the desired level of ripeness. A green fruity oil is made from olives that are not fully ripe, resulting in an intense, spicy, and pungent flavor. A ripe fruity oil is produced when the olives mature, leading to a balanced and softer oil. For those who prefer an oil with a taste reminiscent of confit black olives, we aim for black fruity oil.

Olive Oil Tasting
This last area of expertise is often the only one people think of when it comes to the role of an elaïologist. It’s important to note that there are very few elaïologists in the world, and even fewer who oversee the entire production chain as I do.

Tasting is an integral part of the profession. With a trained palate, we can design olive oils with intensified flavors. We detect bitterness, the level of pungency, and combat acidity. Sensory analysis confirms the conformity of the oil and whether it qualifies as extra virgin olive oil or virgin olive oil.

But beyond the scientific aspect of the job, being an elaïologist also involves adding a personal touch. It's about striving for excellence and sharing it widely.

Thank you, Alexis, for these insights. What’s next for you in your role as an elaïologist?

We’re currently in the midst of the harvest season, so my main focus is on producing 18:1 olive oils for our private clients and chefs. But I also have other ongoing projects.

I regularly offer my expertise to the olive oil industry in both France and internationally. One of my main goals is to revive the French olive oil industry, which currently represents only 3% of the country’s consumption. One of my proudest achievements is having assisted in creating an olive grove in Uzès, Provence, starting from scratch. I’m involved in several other projects, but I’ll only be able to share details about them in a little while...