I experimented with oiling some unripened figs this morning.  A few were left on the Celeste tree, but most were on the Alma, with "fruits" that only began ripening in quantity last week.  I concentrated on the smallest, greenest figs.  Some had eyes that were already red.  I put a bit of canola oil in a glass and daubed the bottoms of the figs with an oil-soaked "Q tip".  I wonder if it was a waste of time, if the figs would be ripe in a couple of weeks at the latest.  God bless.

I had posted this recently but i see your fairly new member and may have missed it.
This is from an expert on figs from many many many seasons gone by.
This book written by Gustav Eisen "The Fig" which copyright expired ,survived and in public domanin online to read. I like to add it has a wealth of information. Here is a little information on oiling for those who are curious.

OILING THE FIGS.

In southern France—in Argenteuil and in Frette—a process is performed

called '

' appreter les Agues " or hastening the figs. In Argenteuil

and in Frette it is employed on all the figs which are desired to ripen

early, the proper time for this process being of the utmost importance.

If done too early the figs will not ripen at all, but will dry and spoil.

The proper time is when the fig begins to color and the skin begins to

feel soft, or about seventeen days before it w^ould regularly mature if

left alone. Toward evening, if possible, a single drop of good olive

oil is placed on the eye of the fig, care being taken not to spread the

oil. The oil is placed on the eye by means of a wheat straw and in

such a way as to touch only the center of the eye. The next daj' the

fig shows a change and in nine or ten daj's it may be cut, perfectly

ripe, the operation having hastened the ripening of the fig certainly

from six to eight days. Such treated figs are also better, sweeter, and

with smaller seeds than those which have not been oiled.

I guess I'm not that ticky!;-)

Great info. Thanks