Parish Olives Food

SPANISH MARINATED OLIVES

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.

PARISH OLIVES

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

FISH BAKED WITH OLIVES, PARSLEY AND GARLIC: TAGINE

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.

SPANISH PORK TENDERLOIN WITH OLIVES

Steps:

• Cook the rice according to package directions, omitting fat; keep warm.
• Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through pork) in a large zip-top plastic bag. Seal and shake to coat.
• Heat 2 teaspoons oil in a large heavy skillet. Add half of pork; cook 4 minutes on each side or until done.
• Remove pork from pan. Repeat procedure with 2 teaspoons oil and remaining pork.
• Add the vinegar to skillet, stirring to loosen browned bits. Add onion and remaining ingredients, and simmer 8 minutes or until tender.
• Return pork to pan; cover and cook 5 minutes or until mixture is thoroughly heated. Discard bay leaves. Serve over rice.
• Nutritional Information.

SPANISH MARINATED OLIVES

Steps:

• Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.