104 East Oak Street Chicago, IL 60611 312 445 0060
June 26th and 27th Two Grand Opening Nights
FIG & OLIVE Chicago held two exclusive evenings in the presence of Richard Galy, Mayor of the city of Mougins, South of France – the birthplace of FIG & OLIVE.
Fundraising was in collaboration with JDRF, an organization FIG & OLIVE is proud to support and partners included Veuve Clicquot, Lanvin, Neiman Marcus, Michigan Avenue, Continental Auto Sport Ferrari Maserati, Bentley Perillo, L’Occitane en Provence.
View our Grand Opening Video
Recipe for 4
1 pc cavaillon melon or cantaloupe 4 pc burrata (4 oz each) 1 pc radicchio 1 lb baby arugula 4 pc heirloom tomato 4 tbsp Tuscan olive oil 4 tbsp aged balsamic vinegar 4 pc crackers
Lemon Basil Oil: 2 oz fresh basil 1/2 pc lemon 2/3 cup Tuscan olive oil TT salt, pepper
For the lemon basil oil, boil salted water and blanch the basil leaf for 10 seconds. Cool in ice water then squeeze out any excess water.
Mix all the ingredients together until you get a purée. Strain and you will have green olive oil. To make it even greener, you can add raw spinach just before blending.
Peel the cantaloupe and make 3/4 inch slices, removing the seeds in the center.
Cut the tomato into wedges and arrange the tomato in center of the cantaloupe. Season tomatoes with salt, pepper, and olive oil then top with the burrata.
Place radicchio leaf inside the burrata on the side (see picture).
Season again and cover the burrata with arugula. Drizzle 1 tbsp balsamic vinegar and olive oive over arugula.
Finish with lemon basil oil and serve with toast.
Create a Mediterranean mood by using miniature olive trees as table settings.
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Impress your next dinner guests with only 3 items: a glass bottle, freshly-cut lavender, and H2O.
To keep berries fresh, wash them in a vinegar bath (3 C water, 1 C vinegar), rinse, drain, and store.