Little known but full of character, fig tree oil is an aromatic preparation made by macerating the leaves of the fig tree in a neutral vegetable oil. Very simple to make, it reveals a highly fragrant and fruity flavour, ideal for enhancing salads, flavouring mozzarella, drizzling over grilled vegetables, or accompanying fresh goat cheese. It’s an original way to make use of fig leaves, which are often underutilised in cooking. Follow our tips to harvest the leaves and prepare your fig tree oil!
Why prepare fig tree oil?
Fig leaves are rich in volatile aromatic molecules that easily diffuse into an oily base. Homemade preparation allows you to capture these subtle aromas without resorting to complex extraction methods. The result is a 100% natural scented oil that retains the plant's character and pairs particularly well with summer recipes. It can also serve as a base for homemade dressings or as a finishing touch on cold dishes.
When and how to harvest fig leaves?
Harvesting should preferably take place between May and August, when the leaves are well-formed but still young and flexible. Choose healthy leaves, free from yellowing or spots, ideally picking them in the morning when the weather is dry. It is advisable to wear gloves during harvesting, as the milky sap can be slightly irritating. After picking, the leaves should be carefully washed in clear water and then dried with a clean cloth to remove any moisture, which is essential to prevent fermentation.
How to prepare fig tree oil?
Ingredients
- 15 to 20 fig leaves
- 50 cl of neutral vegetable oil with a light taste (mild olive oil, deodorised sunflower oil, or grape seed oil)
Necessary equipment
- A clean cloth or absorbent paper to dry the leaves
- A knife or a pair of kitchen scissors
- A glass jar of at least 75 cl, clean and sterilised, with an airtight lid
- A fine sieve, cheesecloth, or coffee filter
- A funnel (to facilitate pouring)
- A glass bottle for storage
- Gloves (recommended for harvesting or cutting the leaves, as fig sap can cause skin irritation).
The recipe for fig tree oil
Follow these steps to make homemade fig tree oil from the leaves:
- Roughly chop the clean, dry leaves.
- Place them in a previously sterilised glass jar, filling it two-thirds full.
- Completely cover with vegetable oil, for example, grape seed oil.
- Seal tightly and place the jar at room temperature, away from light, for 10 to 15 days, gently shaking it each day.
- Once the aromas have diffused well, filter the oil through cheesecloth or a coffee filter, then transfer it to a clean glass bottle.
Tip: You can also blend the leaves using a blender. Place them in the blender bowl, cover with oil, and blend for a few minutes.
The oil can be stored in the refrigerator for about two months, provided it was made with perfectly dry leaves. For culinary use, it is essential to maintain strict hygiene conditions to minimise any risk of contamination.
How to use fig tree oil?
Homemade fig tree oil, obtained by macerating the leaves in a mild vegetable oil, is distinguished by its green, slightly fruity aroma, reminiscent of the sap and foliage of the fig tree. In cooking, it is used as a finishing touch, like a scented oil for flavouring, and not for cooking.
It is perfect for enhancing a salad of heirloom tomatoes, young shoots, or rocket, or for adding an original touch to burrata, buffalo mozzarella, or fresh cheese. Its aroma also pairs very well with sautéed courgettes, grilled vegetables (aubergines, peppers, fennel), or even a beetroot carpaccio. A few drops are enough to transform a simple plate into a refined summer dish.
It can also be incorporated into a homemade vinaigrette, combined with a drizzle of lemon, a hint of honey, and a mild vinegar. Finally, it is interesting for drizzling over a white fish dish just before serving, or for flavouring focaccia or toasted bread.
Fig tree oil should be stored in a cool place, in a well-sealed bottle, and used within two months of preparation.
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