Olives Escabeche

Name: Olives Escabeche
Ingredients: 1 pound Castelvetrano olives; 1 whole star anise; 1/2 dried New Mexico chile; 2 teaspoons fennel seeds; 1 bay leaf; 8 thyme sprigs; 2 cups canola oil; 1/2 cup extra-virgin olive oil; Three 3-inch-long orange zest strips; Two 3-inch-long lemon zest strips; 5 garlic cloves, thinly sliced; 1/4 cup dry white wine

12 ingredients

6 steps

Ingredients

1 pound Castelvetrano olives
1 whole star anise
1/2 dried New Mexico chile
2 teaspoons fennel seeds
1 bay leaf
8 thyme sprigs
2 cups canola oil
1/2 cup extra-virgin olive oil
Three 3-inch-long orange zest strips
Two 3-inch-long lemon zest strips
5 garlic cloves, thinly sliced
1/4 cup dry white wine

Directions

1

Place the olives in a heatproof container.
2

Wrap the star anise, chile, fennel seeds, bay leaf and thyme in a piece of cheesecloth and tie with kitchen string to make a sachet.
3

In a medium saucepan, heat the canola and olive oils to 300.
4

Remove the pan from the heat and add the strips of orange and lemon zest and the garlic; stir constantly until the garlic softens but doesnt brown, about 1 minute.
5

Add the spice sachet and white wine and let stand for 15 minutes.
6

Pour the mixture over the olives and let cool, then refrigerate for 2 days.