Figs and olives are a major part of the history, folklore, and food anthropology of the Mediterranean.The Greeks and Romans revered the fruit from both trees and figs are considered to be one of the oldest fruits consumed by humans. Both fruits are mentioned in the Bible and woven through stories and parables. Spanish missionaries brought the fig tree to Southern California in 1520 and cultivated a varietal that later became known as the most common variety of fig, the Mission Fig. There are hundreds of varieties of fig, however, the most commonly available here in California are the Black Mission, Brown Turkey, Kadota, and Calimyrna. They all have distinct appearances, flavors, and textures and vary from green/yellow to dark brown/black. When choosing a ripe fig look for a tender but weighty orb - perhaps slightly oozing juice. Figs and olives not only share history, but they are also culinary friends as well. Don't miss the opportunity to enjoy late-season figs with McEvoy Ranch Extra Virgin Olive Oil. I can honestly say that all of our oils are delicious drizzled on figs. Here are some thoughts:
- Slice very ripe figs in half - drizzle with McEvoy Ranch Lemon Oil and serve alongside fresh basket ricotta from Bellwether Farms.
- Cut figs in half, top with a leaf of basil, add fresh goat cheese and drizzle with McEvoy Ranch Rosemary Oil.
- Cut figs in half, place cut side down on a hot grill for just 1 minute - turn carefully and grill 1 minute more. Remove to a plate, cut side up, shave some Parmigiano-Reggiano over the top and be generous with the McEvoy Ranch Limited Edition Extra Virgin Olive Oil.
- Melt butter in a saute pan, add fig halves cut side down and let sit until they begin to caramelize. Turn cut side up and drizzle with McEvoy Ranch Balsamic Vinegar and a splash of McEvoy Ranch Jalapeno Olive Oil.