in Recipes

Fig leaf oil

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Ingredients for 1 servings:

  • 5 fig leaves, fresh
  • 750 ml oil, neutral

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 15 minutes

vegetarian, vegan

The fig leaves for the oil should, if possible, be processed on the same day they were picked to ensure they release the greatest possible aroma. Large leaves should also be used; if the leaves are small, use a few more. Finely chop the leaves in a chopper or food processor. Heat the oil to about 70 degrees Celsius. Do not allow it to boil. Remove the pot from the heat and add the leaves. Close the lid and let it steep for several hours, preferably overnight. Then strain the oil through a sieve. Then filter out the fine pieces through a cloth (you can place a paper towel in a sieve). Then bottle the oil. Fig oil has a delicately sweet aroma and is ideal as a salad oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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