From the Jury Competition to Exclusive Culinary Creations in Paris. Through my lens, I aimed to capture the rituals, emotions, and human connections that make Olio Nuovo Days not just a competition, but a celebration of heritage, innovation, and culinary artistry.
A Visual Story of Olio Nuovo Days 2018
Close-up of crispy breadcrumbs soaked in extra virgin olive oil, highlighting texture and richness.
Gastronomy & Olive Oil: The Chefs’ Perspective
A key highlight of Olio Nuovo Days 2018 was the integration of premium olive oils into high-end Parisian gastronomy. Some of the city’s most renowned chefs explored the possibilities of olive oil in fine dining:
Chef Alan Geaam at his restaurant Les Halles
Chef Antoine Heerah at Chamarré Montmartre
Chef Yoni Saada at Bagnard
Each of these chefs:
Met with olive oil producers to understand their craft
Created signature dishes featuring extra virgin olive oil
Reimagined Mediterranean flavors through contemporary haute cuisine
Photographic Approach: I focused on the tactile gestures of the chefs, the way olive oil was poured, mixed, and plated—a visual narrative of how a single ingredient can elevate a dish.
Joahna Le Pape's gateau de voyage
Chef Alain Geaam
Gourmet dish prepared by chef Antoine Heerah at Chamarré Montmartre, enhanced with artisan olive oil.
Beyond the Tasting: Producers & Their Stories
More than just a competition, Olio Nuovo Days 2018 created a space where producers and experts engaged in meaningful exchanges. My photography aimed to document these moments—the passion, expertise, and knowledge-sharing that define the olive oil world.
Visual Highlights:
• Close-ups of tasting rituals and evaluations
• Candid moments between producers and chefs, discussing olive oil’s versatility
• Behind-the-scenes glimpses of networking and industry insights
Yoni Saada tasting high-quality olive oil at his Bagnard restaurant in Paris
Interested in telling your brand’s story through stunning visuals and design? Contact Food Stories Agency today to start your journey.
