Olives Escabeche

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 

Active Time:
20 mins
Total Time:
40 mins
1 quart


  • 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


  1. 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.

  2. 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.

Make Ahead

The olives can be refrigerated for up to 2 weeks.

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