Olives Escabeche

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. 1
    Place the olives in a heatproof container.
  2. 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. 3
    In a medium saucepan, heat the canola and olive oils to 300.
  4. 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. 5
    Add the spice sachet and white wine and let stand for 15 minutes.
  6. 6
    Pour the mixture over the olives and let cool, then refrigerate for 2 days.

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