Parish Olives

Name: Parish Olives
Yield: serves 8
Ingredients: 1 1/2 cups pitted brine-cured Arbequina or other black olives; 1 1/2 cups pitted brine-cured Alphonso or other green olives; 3/4 cup extra-virgin olive oil; 1/4 cup chopped fresh basil; 1/4 cup sherry vinegar; 3 garlic cloves, thinly sliced; 3 tablespoons chopped fresh parsley; 1/2 teaspoon red pepper flakes; 1/2 teaspoon ground cardamom; Grated zest and juice of 1 orange

December 9, 2011

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.

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