Fig, arugula and orange and lemon pressed olive oil salad: September's recipe

Why choose the fig, orange, and lemon olive oil salad in September?

In September, figs are fully ripe and arugula offers its full aromatic power. The orange and lemon pressed olive oil, obtained by co-crushing fresh citrus fruits with olives, enhances this combination by bringing freshness and length on the palate. This easy-to-make recipe is ideal for a quick lunch or a refined appetizer. For an authentic version, opt for orange and lemon olive oil, whose natural fragrance contrasts with the sweetness of the figs.

Also discover how to personalize your bottle to add a unique touch to your table or for your guests.

Essential ingredients and their secrets

Products to choose from

1. Fresh, ripe figs
2. Young arugula
3. Orange and lemon pressed olive oil
4. Fresh cheese or ricotta (optional)
5. A few Piedmont hazelnuts or walnuts
6. Fleur de sel, black pepper

The choice of orange and lemon pressed olive oil is essential: it is not simply flavored, but made by co-crushing, which gives it a unique intensity. For a complete experience, discover the trio of flavored oils.

Unique tip

The fig harvest in Calabria begins in early September, at the same time as the first batches of new oil. Italian chefs take advantage of this coincidence to offer salads combining ultra-fresh products, a practice rarely mentioned in French recipes.

Step-by-step recipe

Preparation in 5 steps

1. Wash and gently dry the figs and arugula.
2. Cut the figs into quarters.
3. Arrange the arugula on the plate, add the figs, then the crumbled fresh cheese.
4. Drizzle generously with orange and lemon olive oil.
5. Add crushed hazelnuts, fleur de sel, and a turn of the pepper mill.

To vary, serve with a slice of toasted bread and an extra drizzle of Modena IGP balsamic vinegar.

Discover other plating ideas on the personalization page for your exceptional meals.

Serving suggestions and variations

When and how to serve it?

• As a starter for a late summer or back-to-school meal
• As a light lunch with wholemeal bread
• On a large table to share the delight

Variations to explore

• Add a few slices of prosciutto for a more gourmet version
• Replace hazelnuts with pistachios or toasted almonds
• For a sweet and savory effect, add a drizzle of Calabrian honey (for professionals only)

Also try the fig salad with a fruity ripe organic olive oil for a milder touch.

Frequently asked questions about fig, arugula, and orange & lemon olive oil salad

Can fig salad be prepared in advance?

It is best to assemble the salad at the last minute to preserve the freshness of the figs and the vibrancy of the olive oil.

What is the difference between orange and lemon pressed oil and flavored oil?

Orange and lemon pressed oil is obtained by co-crushing fresh fruits with olives, without added flavor, which guarantees a natural and persistent fragrance.

With which other dishes can this olive oil be served?

It perfectly complements fruit salads, raw fish, or burrata. Discover other uses on the professionals page.