FIG & OLIVE

For freshness, Crostini are delivered ready to assemble.

Truffle Aioli, Parmesan.

Hummus, Toasted Sunflower Seeds, Pumpkin Seeds, Pine Nuts, Pistachio & Tahini.

Local Watermelon & Tomatoes, Cider Dressing, Black Olive Dust.

Manchego, Gorgonzola Dolce, Fig, Apple, Tomato, Olive, Scallion, Walnut with F&O Dressing.

Seared Scottish Salmon, Ayala Spiced Shrimp, Avocado, Marinated Fennel, Arugula, Heirloom Tomato, Citrus Dressing.

Cassoulet of Carrots, Brussel Sprouts, Chestnuts & Pearl Onions, Crispy Potato Wedges with Parmesan & Chimichurri Sauce with Subtle Spice.

Eggplant & Red Pepper Caviar, Spiced Chickpea, Cerignola Olives, Topped with Crispy Eggplant and Drizzled with a Lemon Verbena Lobster Jus.

Blistered Heirloom Tomato, Fresh Basil with a Tomato Mascarpone Sauce.

Organic Wild Mushroom, Macerated Truffle Dressing & Parmesan.

Tomato, Pickled Onion, Choice of Cheese, Brioche Bun, Chef’s Sauce. Served with Skinny Fries & a Side Salad.

(SERVES 4) Cassoulet of Carrots, Brussel Sprouts, Chestnuts & Pearl Onions, Crispy Potato Wedges with Parmesan & Chimichurri Sauce with Subtle Spice.

(SERVES 4) Eggplant & Red Pepper Caviar, Spiced Chickpea, Cerignola Olives, Topped with Crispy Eggplant and Drizzled with a Lemon Verbena Lobster Jus.

(SERVES 4) Blistered Heirloom Tomato, Fresh Basil with a Tomato Mascarpone Sauce.

(SERVES 4) Organic Wild Mushroom, Macerated Truffle Dressing & Parmesan.

Fettuccine Pasta, Tomato Mascarpone Sauce & Parmesan.

Rigatoni Pasta with a Creamy Swiss Cheese & Parmesan Sauce.

Two Sliders with Grass Fed Beef & Swiss Cheese served on a Brioche Bun with a Side of French Fries

Smoked Salmon, Parmesan Potato, Fresh Dill, Fried Capers, Served with a Side Salad of Mesclun Greens, Radish, Cherry Tomato & a Citrus Dressing.

Mixed Berries, Vermont Maple Syrup with Lavender, Vanilla Whipped Cream.

750 ml Bottle

750 ml Bottle

FIG & OLIVE's Barrel-Aged Balsamic Vinegar combines the richness of an 18 year traditional style of balsamic vinegar of Modena and the full-bodied texture of the honey-like grape to form a wonderful blend of a sweet, thick balsamic vinegar. Ingredients: Grape Must, Wine Vinegar, Naturally Occurring Sulfites

Fresh sweet Italian Lemons crushed with ripe olives.

Made with Arbequina Olive Oil. Infused with Blood Orange. FIG & OLIVE's Blood Orange Olive Oil is sweet and perfectly balanced. Ingredients: Extra Virgin Olive Oil, Natural Flavors. This infused olive oil can be used for red snapper, ice cream or any orange salad.

Very buttery, ripe fruit with notes of avocado. One of the finest ripe Arbequina olive oils from Spain. Thick and smooth texture. Warm and rich on the palette, with a nose of banana, ripe fruit, and bay leaf and other dried herbs. The Arbequina olive oil pairs with dressings, steamed vegetables, & white fish. All purpose olive oil.

Made with essential oil from France. FIG & OLIVE's Herbes de Provence Olive Oil is a perfect blend of the flavors of the herbs of the south of France & extra virgin olive oil. This olive oil will transport you to the French Riviera. 500 ml

Fresh figs, reduced down with 12 year balsamic make this finishing vinegar a true sensory delight. Made with a 100% natural fruit reduction added to a traditional 12 year balsamic.

As a gift, this set of six olive oils and vinegars lets your loved ones sample the flavors of the Riviera. Contains one each of our Traditional 18 Year Style Balsamic Vinegar, Fig Balsamic Vinegar, Arbequina Olive Oil, Herbes de Provence Olive Oil, Blood Orange Olive Oil, and Italian Lemon Olive Oil. Each bottle is 60 mL / 2 Fl. Oz.

FIG & OLIVE's White Truffle olive oil is perfect for mashed potatoes, pasta and other hot dishes. A heavenly scented, prime example of white truffle oil.

Truffle aioli and parmesan.

Roasted cauliflower topped with pine nuts and garlic emulsion.

Prosciutto di parma, Greek yogurt, spring onion, ricotta, grated parmesan, and arbequina oil.

Red apple, radicchio di Treviso, hazelnut, dill, and a honey apple cider dressing.

Spiced chickpeas, chorizo, pickled onions, piquillo peppers, and romesco.

Hummus, baba ghanoush, and rosemary socca.

Cerignola, royal atlas, gaeta, kalamata tipo, alfonso, and sevillano.

Lemon, pine nut, parmesan, and picholine oil dressing.

Fresh ginger & turmeric, roasted baby heirloom carrots, orange juice, Spanish onions, and olive oil croutons.

Eggplant and red pepper caviar, spiced chickpea, cerignola olives, topped with crispy eggplant, and drizzled with a lemon verbena lobster jus.

Saffron rice, scallop, black tiger shrimp, calamari, and mussels.

Haricot vert, yellow wax beans, roasted potato, and green harissa sauce.

Blistered heirloom tomato, fresh basil with a tomato mascarpone sauce.

Roasted kabocha, pumpkin seed, fried sage, and parmesan.

Spiced fingerling potatoes, ratatouille, and natural jus.

Moroccan-spiced chicken served with fig, olive, zucchini, squash, cauliflower, tomato, toasted almond, arbequina olive oil & couscous with cilantro & harissa.

Hanger steak, chimichurri, served with skinny fries.

Roasted berkshire pork loin with an espelette, panko and parmesan crust, apple mostarda, sautéed peewee potatoes, cipollini onions, and sliced chorizo.

Olive oil béarnaise served with skinny fries & watercress salad with honeybell balsamic dressing.

Potato purée, haricot vert sauté, and olive oil emulsion.

East or west coast oysters, champagne mignonette.

Avocado, dill, citrus dressing, pea tendrils.

Quail egg yolk, dijon and honeybell balsamic, fried caper, red pearl onion, chive, tartine de baguette.

Tomato, pickled onion, choice of cheese, brioche bun, and chef’s sauce. Served with a side of skinny fries.

Tomato, avocado, brioche bun, dill and caper mayonnaise. Served with a side of skinny fries.

Julienne dates, feta and goat cheese fondue, pickled Persian cucumber, and baby watercress. Served with a side of skinny fries.

Figs, garlic, and almonds.

Pierre Poivre and Ayala spice.

Rosemary, garlic emulsion, and fresh herbs.

Eggplant, bell pepper, zucchini, and garlic.

F and o dressing.

Arbequina olive oil and chive.

Truffle aioli and parmesan.

Roasted cauliflower topped with pine nuts and garlic emulsion.

Prosciutto di parma, Greek yogurt, spring onion, ricotta, grated parmesan, and arbequina oil.

Red apple, radicchio di Treviso, hazelnut, dill, and a honey apple cider dressing.

Hummus, baba ghanoush, and rosemary socca.

Cerignola, royal atlas, gaeta, kalamata tipo, alfonso, and sevillano.

Lemon, pine nut, parmesan, and picholine oil dressing.

Fresh ginger & turmeric, roasted baby heirloom carrots, orange juice, Spanish onions, and olive oil croutons.

Eggplant and red pepper caviar, spiced chickpea, cerignola olives, topped with crispy eggplant, and drizzled with a lemon verbena lobster jus.

Saffron rice, scallop, black tiger shrimp, calamari, and mussels.

Blistered heirloom tomato, fresh basil with a tomato mascarpone sauce.

Olive oil béarnaise served with skinny fries & watercress salad with honeybell balsamic dressing.

Hanger steak, chimichurri, served with skinny fries.

Mixed berries, Vermont maple syrup with lavender, and vanilla whipped cream.

Two fluffy pancakes, sliced fig, walnuts, whipped cream, and fig infused maple syrup.

Two farm fresh eggs, crisp hash brown, chicken apple sausage, pancetta, and stuffed kumato tomato.

Fines herbes, goat cheese, Mediterranean fries, and mixed greens.

Manchego cheese, pear, hollandaise sauce, and mixed greens salad.

East or west coast oysters, champagne mignonette.

Avocado, dill, citrus dressing, pea tendrils.

Quail egg yolk, dijon and honeybell balsamic, fried caper, red pearl onion, chive, tartine de baguette.

Tomato, pickled onion, choice of cheese, brioche bun, and chef’s sauce. Served with a side of skinny fries.

Tomato, avocado, brioche bun, dill and caper mayonnaise. Served with a side of skinny fries.

Julienne dates, feta and goat cheese fondue, pickled Persian cucumber, and baby watercress. Served with a side of skinny fries.

Figs, garlic, and almonds.

Pierre Poivre and Ayala spice.

Rosemary, garlic emulsion, and fresh herbs.

Eggplant, bell pepper, zucchini, and garlic.

F and o dressing.

Arbequina olive oil and chive.