Fig Leaf Oil

Fig leaves have an herbaceous aroma of coconut and vanilla. They’re great for flavoring curries, desserts, and oils. You can sometimes find them at the farmers market, but the best bet is to befriend a neighbor with a fig tree and ask nicely. This method for infused oil can be used with any herb - try chive, dill, or parsley, too.

Makes ½ cup

INGREDIENTS

100 grams fig leaves

200 grams neutral oil

METHOD

Toast the fig leaves in a skillet over medium heat until lightly browned and fragrant, about 2 minutes.

Blend. Place the oil and toasted fig leaves in a blender and blend at high speed for 5 minutes. The mixture will heat up and steam will emanate from the top of the blender. The oil will turn emerald green.

Strain the mixture through a sieve, discarding the solids. You can use the oil immediately, but we like to strain it once more overnight. Line a sieve with a coffee filter and set it over a bowl in the fridge.

Use or store. The oil will keep in the fridge for a few months. Note that the aroma deteriorates over time.