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- Oliaigua with Figs: A Mallorcan Recipe of Simplicity and Freshness
Oliaigua with Figs: A Mallorcan Recipe of Simplicity and Freshness
A traditional Mallorcan vegetable soup with bread, perfect for making the most of seasonal produce.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Vegetable Dishes
Contains gluten
Not recommended for diabetics
Mallorca
Main ingredients
(for 4 people)
- Olive oil
- 1 l. de Water
- 1 unidad de Garlic heads
- 1 unidad de Onion
- Fresh figs
- Parsley
- White pepper
- 1 unidad de Green pepper
- Thin slices of dry bread
- Salt
- 1 kg. de Tomato
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 50 min
kcal per portion: 250 kcal
Difficulty:
Oliaigua with figs is a Mallorcan dish with a long history, perfect in late summer to early autumn. This recipe stands out for its simplicity and freshness, combining a vegetable sofrito sauce with dried bread and a sweet touch of fresh figs. Traditionally, oliaigua was a staple dish for the island's farmers, using simple, seasonal ingredients. This version with figs gives it a unique fresh touch that makes this dish special.
Main ingredients (for 4 people):
1 kg ripe tomatoes
1 green pepper
1 large onion
4 sliced garlic cloves
Chopped parsley to taste
1 litre of water
Thin slices of dry bread, to taste
Olive oil
Salt and pepper to taste
Fresh figs, as many as desired
Instructions:
Cut the tomatoes and pepper into medium-sized cubes. Cut the onion into thin strips (julienne) and chop the garlic as finely as possible.
In a clay pot, heat a little olive oil over a low heat then add the onion and pepper to begin the sofrito.
When the onion looks clear, add the tomato, chopped parsley and a pinch of salt. Cook on a low heat until the sofrito is well mixed and the flavours come together.
Add the litre of water to the pan and cook over a very low heat, avoiding a hard boil. Cook for a few minutes and then remove from the heat.
Leave to rest and add salt and pepper to taste.
To serve, place slices of dry bread on the bottom of the plate and pour the oliaigua on top. Add fresh figs, chopped if preferred, to add a sweet, fresh touch to the dish.
How to Best Enjoy Oliaigua with Figs:
Oliaigua with figs is idea in late summer to early autumn, when figs are at their best. This dish can be eaten either hot or cold, depending on the season. In winter, people often add a boiled or poached egg, while in spring, fresh asparagus can be added. In summer, a refreshing alternative is to substitute figs with fresh grapes.
Dish Variants:
Winter version: Add a boiled or poached egg to give a little more substance to the dish.
With asparagus: Ideal in spring, fresh asparagus can be added.
With grapes: In summer, fresh grapes add a sweet and refreshing touch, similar to figs.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.
Preparation
- Cut the tomatoes and pepper into medium-sized cubes. Cut the onion into thin strips (julienne) and chop the garlic as finely as possible.
- In a clay pot, heat a little olive oil over a low heat then add the onion and pepper to begin the sofrito.
- When the onion looks clear, add the tomato, chopped parsley and a pinch of salt. Cook on a low heat until the sofrito is well mixed and the flavours come together.
- Add the litre of water to the pan and cook over a very low heat, avoiding a hard boil. Cook for a few minutes and then remove from the heat.
- Leave to rest and add salt and pepper to taste.
- To serve, place slices of dry bread on the bottom of the plate and pour the oliaigua on top. Add fresh figs, chopped if preferred, to add a sweet, fresh touch to the dish.
