Fig confit with olive oil brings together two queens of Provence.

The fresh fig ripens patiently under the Mediterranean sun while waiting to be picked from June to August.

Then it is peeled before being put to stew in a saucepan.

Then a little olive oil produced on the estate is added.

This is the secret of the very particular flavors of our fig confit.

Cold, it goes wonderfully with foie gras or cheese.

Hot, it will go wonderfully into your sauced dishes.

Château Virant's fig confit in olive oil goes well with all your savory and sweet desires.