Place the olives in a bowl with enough water to just cover them. Leave for a couple of hours

Drain the water

Sweeten the olives by placing a pan on a medium heat with 1 1/2 cups of water, juice of 1/2 an orange and 3/4 cup of sugar

Bring to the boil over a medium heat, while stirring

Simmer for 6 minutes

Take the pan off the heat and allow the olives to cool

Strain and drain the olives, then chop finely

Rehydrate the figs by placing them in enough hot water just to cover them in a bowl

Chop the figs when softened

For the ice cream, add milk and vanilla extract to a pan and bring to a medium heat

In other bowl, add egg yolks, sugar and whisk until creamed

Use a ladle to slowly add the heated milk into the creamed eggs and sugar, whilst continuously whisking

Once all the milk has been added to the egg/sugar mixture, pour back into the pot and stir the ice cream base with a wooden spoon over medium heat, until thickened.

Allow the base to cool for at least four to five hours

When the ice cream has sufficiently cooled insert it into your ice cream maker.

Churn for around 25 minutes

Add the chopped figs and olives.

Pour in the olive oil and after five minutes the ice cream should be well blended

Serve and enjoy