Vegetables Olives Escabeche Be the first to rate & review! 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 By Nick Curtola Updated on March 31, 2016 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 40 mins Yield: 1 quart 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 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. Make Ahead The olives can be refrigerated for up to 2 weeks. Rate it Print