My epicureanly enlightened son proclaimed at age 7, “I could not live without olive oil.” And so it has been. Almost daily we find a use for olive oil in our diet, and when we dine out, it is olive oil, not butter, in which we douse our bread. So imagine my delight to find a new favorite restaurant that shares our enthusiasm for this “liquid gold,” elixir of the gods, Fig & Olive.
The restaurant’s concept is one of pairing its food dishes with olive oil, its menu’s main ingredient. Offerings include a sweet and delicate olive oil from the French Riviera that pairs well with a Steamed Lemon Sole Papillote to an assertive Spanish Picual or a Tuscan olive oil that holds its own with Seared Salmon with Fennel and Green Olives, or Grilled Branzino glazed with a fig balsamic vinegar, served with figs and snow peas finished…
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