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Kale and fig salad

Kale and fig salad

For those who aren’t quite ready for soup season.

And for those who still love salads, all year round.

“What grows together, goes together.” Or so they say in wine.

This salad works well with any of our oils, but it is best with this season Olive Oil Club oil from the Tsapatsaris family in Sparta, who grow figs on their groves.

If you'd like to try the perfect pairing, it's not too late to join the club.

Here's the method:

Serves 4

Preheat the oven to 220°C.
Place the nuts and seeds on baking tray with a drizzle of extra virgin oil and salt.
Then bake for 10 minutes—due to the high fat content nuts can catch easily so keep an eye on them!
Leave to cool.
Cut the figs in half and place them in a baking tray with the blackberries, balsamic vinegar, salt, pepper and drizzled in olive oil.
Bake in the oven for 15-20 minutes until charred and jammy.
Remove the kale from the stalks then wash. Place in a bowl with a drizzle of olive oil and salt. Massage the kale until it becomes darker in colour and softer.
Once your figs and blackberries are cooked remove them from the oven and pour out the extra juices. Mix the juices with extra olive oil, black pepper and salt.
Assemble the salad - first the kale, then the roasted fruits, then the cheese, the toasted walnuts and seeds and finally the dressing. Then enjoy!

Make it your own:

This dish is plant-based, but if you'd like to make it vegetarian instead then a strong cheese, such as a blue cheese or mature cheddar pairs beautifully with the sweetness of the figs.

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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.