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.

　　

Ingredients

serves 8

　　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

　　

Step 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. Shake to blend the ingredients. Refrigerate for at least 1 day and up to 3 days, turning occasionally.

　　

Step 2

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.

　　

Notes

Step 3

Crisp baguette slices are a must served alongside for sopping up the spicy orange marinade.

　　

Step 4

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

　　A Southerly Course