fig leaf oil

To me, nothing says California baking more than using fig leaf in all forms from oil, sugar, to steeping liquids. It’s such a wonderful way to use the bounty around to elevate the pantry and future baking projects.

If you’ve never had fig leaf before, it’s such a treat! I wouldn’t recommend eating it but rather using it to infuse its flavor and aroma onto other foods. If I had to describe it I’d say it feels like a tropical vanilla with notes of coconut and something wonderful. I know that’s quite vague, you’ll just have to make it yourself!

In my region of the world, fig leaves start appearing in early summer to late summer. Once I started using fig leaves in my baking, I became aware of just how copious and available fig trees are around me. They grow quite wildly here in Northern California. Next time you’re out for a drive, keep an eye out cause you’ll probably see one!

This recipe will make enough fig leaf oil for a few uses! The world is your oyster — you can substitute this fig leaf oil for any recipe that calls for oil. Next time you’re getting ready to make something, consider using this! But, a few suggestions for fig leaf oil or fig leaves:

• Fig leaf oil cake

• Fig leaf chiffon cake

• Fig leaf oil focaccia

• Fig leaf pastry cream

• Fig leaf whipped cream

• Fig leaf tiramisu

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fig leaf oil

Author: Elisa Sunga

a tropical oil with notes of coconut and vanilla

Ingredients

• 350g fig leaves
• 450g sunflower oil

Instructions

1. Cut of all of the stems from the fig leaves, if any. Remove the white sap. Rinse all of your fig leaves to make sure they are clean. Dry them completely.
2. Fill a medium sized pot with water and bring to a boil. Blanch all of the fig leaves for a few seconds in the boiling water. Remove quickly. Dry all of the fig leaves.
3. In a blender, combine blanched and dried fig leaves with the sunflower oil. Pulse until fine and there are no more big fig leaf pieces.
4. Using a cheese cloth or fine mesh strainer, strain out the fig leaf pieces from the oil. You can leave it to strain slowly or use force to strain faster.
5. Store in an air tight container and refrigerate for up to weeks.