Fig leaf oil
Prep 5 mins
Cook 1 min
Makes about 1/3 cup
This recipe will make enough for 1/3 cup oil. If you don’t have a hand-held blender to blend such a small amount, you can double the amounts and use a blender. You will need to have access to a fig tree, or fig leaves, to make this, but it produces a wonderful aromatic oil that is great with fish crudo and mozarella, such as this fig mozzarella recipe. The same method for making fig leaf oil can be used to make other oils as well, such as basil and parsley. Find plenty more recipes like this in each edition of Eatable.
80ml (1/3 cup) olive oil
1 large fig leaf, stalk removed, coarsely torn, or for basil or parsley oil use a large handful of basil or parsley leaves
1. Blanch fig (or basil leaves) in boiling water until bright green. Strain, then refresh in iced water. Squeeze excess water from fig leaf. Add to oil and blend with a stick blender in a jug and set aside to infuse (5 minutes), then strain. Keep oil refrigerated and bring to room temperature to serve.
Recipe by Lisa Featherby and image by Eatable.