Best Parish Olives Recipes

Spanish Marinated Olives image

Provided by Ree Drummond : Food Network

Time 8h10m

Yield 8 to 10 servings

Number Of Ingredients 12

1/4 cup olive oil
2 teaspoons sherry vinegar
1/2 cup mozzarella pearls
1/2 cup 1/2-inch-cubed manchego
4 cloves garlic, thinly sliced
3 sprigs fresh rosemary
2 bay leaves
Zest of 1/2 orange, peeled in long strips
1 cup Castelvetrano olives, pitted
1/2 cup kalamata olives, pitted
1/2 cup cured Beldi olives, pitted
1/2 cup 1/2-inch-cubed chorizo

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.

Fish Baked with Olives, Parsley and Garlic: Tagine image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 medium-sized yellow onion, very finely chopped (about 1/2 cup)
3 cloves garlic, minced
1 cup finely chopped fresh parsley leaves
Freshly ground black pepper
4 flounder or sole fillets, each weighing about 6 ounces
1/2 pound (drained weight) pitted Middle Eastern green olives, coarsely chopped
1 lemon, very thinly sliced
Paprika, to taste
Couscous, cooking according to package directions, for serving

Steps:

Preheat the oven to 400 degrees F.
Use a small amount of olive oil to grease a shallow baking dish that is just large enough to hold the stuffed fillets in 1 layer, and set aside.
Heat 1 tablespoon of the remaining olive oil in a medium-size skillet over medium heat. When it is hot, add the onion and garlic, and cook, stirring, just until the onion is softened, 3 to 5 minutes. Remove from the heat and stir in the parsley and pepper, and set aside.
Rinse the fillets and pat dry with paper towels. Lay the fillets out flat on a work surface, inside up. Spread the onion mixture down the center of each fillet, dividing evenly. Fold fillet over the onion mixture, and secure with a couple of toothpicks. Arrange the stuffed fillets in the prepared baking dish. Spoon the chopped olives evenly over the fillets. Arrange the lemon slices over the olives. Drizzle evenly with the remaining olive oil, then sprinkle lightly with paprika.
Cover the baking dish very tightly with aluminum foil, and bake for 20 minutes. Remove the foil, and test the fish for doneness. It should flake when lightly touched with a fork. Serve immediately, accompanied by hot couscous.

Parish Olives image

Yield serves 8

Number Of Ingredients 10

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

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