Dried Fig with brandy

Dried Fig with brandy

In a Greek region famous for its figs, begins the physical process of the wild fig under the sun, where after its mature, the fig turns dry or as we say in our language “the Messinian Chapel”. Flavoured with a bit of brandy and scented by lemon with the slightest amount of sugar, dried figs become a delightful proposition for any exigent. Spoon it as a sweet preserve or as an accompaniment to salads, cheese plates or deli meats (cold cuts, cooked meats, luncheon meats and charcuterie) as well as crème or yogurt.



  • Messinian Dried Figs
  • Kalamata Balsamic Vinegar
  • Grapemust
  • Honey
  • Herbs
  • Spices
  • Extra Virgin Olive Oil


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