Parish Olives Recipes
SPANISH MARINATED OLIVES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 8h10m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Add the olive oil and sherry vinegar to a small bowl and whisk.
- Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight.
- Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.
SPANISH MARINATED OLIVES
These olives are simple to make, spicy from red pepper flakes and fruity with the aroma of lemon and orange.
Provided by Geema
Categories Spanish
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.
PARISH OLIVES
Born out on Cabanocey Plantation in rural St. James Parish in 1946, a young John Folse could probably never have imagined that the foods of his Louisiana upbringing would propel him around the world as a culinary ambassador. From humble beginnings and a belief in and commitment to the preservation of classic Cajun and Creole cuisines, Chef Folse has grown his culinary enterprises into a world-class operation. Since 2006, he has grown Arbequina olives on White Oak Plantation in Baton Rouge, Louisiana. Arbequina olives are the source of most California and Spanish olive oil. When the small, flavorful olives are ripe and cured, they are deep purple.
Yield serves 8
Number Of Ingredients 10
Steps:
- Combine both kinds of olives, the olive oil, basil, vinegar, garlic, parsley, red pepper flakes, cardamom, and orange zest and juice in large heavy-duty resealable food-storage bag. Shake to blend the ingredients. Refrigerate for at least 1 day and up to 3 days, turning occasionally.
- When ready to serve, transfer the olives and some of the marinade to a bowl and let stand for 1 hour to come up to room temperature.
- Crisp baguette slices are a must served alongside for sopping up the spicy orange marinade.
- Chef Folse gives sage advice to young culinarians by sharing his philosophy: "Choose first the heritage of your people. Herein lies the spice and flavor of your very palate. Choose secondly the ingredients of your area. Herein lies the uniqueness of your creations." For a virtual tour of his olive orchard, visit http://www.jfolse.com/whiteoak/olive.htm
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