Escabeche is usually a tangy, vinegar-based marinade for fish. Here, it’s Castelvetrano olives that are marinated in an alluring mix of citrus and spices.
Slideshow: More Quick Appetizer Recipes
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
How to Make It
Place the olives in a heatproof container. 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.
In a medium saucepan, heat the canola and olive oils to 300°. 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 doesn’t brown, about 1 minute. Add the spice sachet and white wine and let stand for 15 minutes. Pour the mixture over the olives and let cool, then refrigerate for 2 days.
The olives can be refrigerated for up to 2 weeks.
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