Parish Olives

Directions

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