Most of my figs got a little olive oil smeared on the eyes to speed up the ripening process.
That coincided with frequent rain like 3 times a week after a summer drought. Those figs balloooned up rapidly in over a week and turned colored. One fig tree, CH, is in ground, the rest are in pots.
The ripe figs from olive oil treatment tasted awful. Some tasted more fermented than the others. All tasted off. I had some ripe CH before the treatment so I know how they were supposed to taste like.
It could be too much rain. I would like to think it is the combination of rain and the oil. All my Paradiso were unedible. All had fermented taste, one was moldy inside. The White Genoa did not taste as bad but far from pleasant.
The rest probably will not ripen in time.
If any of you treated your figs with olive oil, could you please share your experience?