We are in the middle of National Olive Oil Month (really? who knew!) and happy to share that one of my fave L.A. restaurants, the French Riviera-inspired FIG & OLIVE is on it! Olive oil is at the crux of the cuisine here and they are big on Spanish, Tunisian, and Greek olive oils which are used in place of butter and cream throughout the menu. I don't doubt it, walk into this space and you are greeted by shelves upon shelves of glowing bottles that are part of an expansive retail collection of olive oils—each available for sale on site.
BUT!! Wait for it...
August also marks the beginning of fig season (again, who knew!?) and of course the restaurant is doing their bit. On offer are these concoctions and more!
· Fig & Walnut Julep – bourbon, elderflower liqueur, port, muddled black mission figs, mint, lime, and shaved walnuts
· FIG & OLIVE Salad – gorgonzola dolce, manchego, fig, apple, tomato, walnut, and olive
· Mediterranean Branzino – 18-year old balsamic glaze, fig, snow pea, and mashed potato
· Manchego, Fig, & Marcona Almond Crostini ← recipe included in the restaurant’s first-ever cookbook, FIG & OLIVE: The Cuisine of the French Riviera
So...you see how nothing could be more appropriate during the month of August than delighting in figs and olive oil—preferably together- that too at Fig & Olive? :) Mouth watering yet?
I am going to go try check it out soon but if you happen to beat me to it, let me know!