Parish Olives Recipe

Name: Parish Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Shake to blend the ingredients.
3
Refrigerate for at least 1 day and up to 3 days, turning occasionally.
4
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.
5
Crisp baguette slices are a must served alongside for sopping up the spicy orange marinade.
6
Chef Folse gives sage advice to young culinarians by sharing his philosophy: Choose first the heritage of your people.
7
Herein lies the spice and flavor of your very palate.
8
Choose secondly the ingredients of your area.
9
Herein lies the uniqueness of your creations.
10
For a virtual tour of his olive orchard, visit http://www.jfolse.com/whiteoak/olive.htm

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Parish Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parish Olives

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